- May 22, 2008
- Reaction score
I just had fiddleheads for the first time. If I could think of a way to hot hold these for breakfast, I would. There is about a 2 week time frame around here to get these. We cooked them in olive oil + balsamic vinegar with a little garlic and salt & pepper. They were very similar in taste to asparagus. They would look SO good on a quiche. Not sure how well they would cook up IN the quiche even tho I have found recipes for fiddlehead quiche.