I'd had a lot of ideas bumping around in my head, my mom had suggested baked rings of squash with sauteed fiddleheads inside the rings and butter beans cooked with fennel around the ring (pretty too!) and I'd considered something with thinly sliced red potatoes with olive oil, rosemary, and some time in my oven.
What I ended up doing is as follows-
I blanched the fiddleheads twice, which I think was important to them not being intestine disrupting, and didn't make them mushy. Then I sauteed them in olive oil with a -bunch- of garlic and some oyster mushrooms. in another skillet I put more olive oil, a bunch of chopped up fresh tomatoes and a bunch of basil and salt and pepper. I cooked that until it was saucy and then added the fiddleheads and mushrooms, and the angel hair pasta I'd cooked. I served this with a salad of tomatoes, basil, avocado, and toasted walnuts, and some really yummy garlic bread.
my date loved it, and when I ate leftovers at work, people ooo-ed and ahh-ed. (and those who got to try the fiddleheads stopped thinking that I was an impoverished weirdo for hunting around the forest floor for food)