It's fiddlehead season here. I haven't picked any myself yet, but I'm hoping to venture out foraging this Friday with a good friend that's no stranger to seeking out these vegetative curlicues.
I usually prepare them the same way each year: boil, drain, and add a little salt and butter. Easy enough.
This recipe is only marginally more complicated and looks like it might be the right level of change for me - a change that is so subtle I enjoy the newness without getting freaked out by how it's different from what I've always known.