Fiddleheads are an exceptionally simple and exceptionally seasonal dish, great for a spring brunch.
After steaming them and chilling them, you can do all sorts of things with them. They are decorative, but they have enough flavor to be the vegetable accompaniment to a significant spring meal (maybe with shad roe?).
Steam the fiddleheads for as little time as possible, no more than five minutes. It depends on their size and toughness. They are ready when still bright green and a little crisp.
Plunge into cold water to stop the cooking.
These are good served hot with butter or chilled on a salad. They pair well with sauteed mushrooms.