Foraged and Found Edibles sells fiddlehead ferns this time of year. I got some last year, but I left them in the fridge too long before I prepared them, and they got kind of slimy and bitter.
I gave it another try when they showed up this year. I blanched them for a minute, then sauteed them in olive oil with shallots, spring garlic, salt and pepper.
They were pretty tasty, and had an appealing texture, like asparagus. I'm not sure I'd want to eat them every day, but that's the beauty of seasonal food: it's only in season during its season.
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