Asparagus with fiddleheads and fresh onion

Spice Profile: aleppo pepper, anchos & pasillas, paprika, onion, garlic, black and green peppercorns, sumac, marjoram, thyme, coriander, rosemary, salt

It is so hard to type with food in my mouth, but this dish is just that good!

Take a good handful of fiddleheads, rinse them and drop them in boiling water, (you can remove the brown bit at the end of the stem, but its not necessary and takes a bunch of time). Boil for 5 minutes, then drain and rinse in cold water to stop the cooking. In a large pan, sauté one sliced onion, (red or yellow), as much of the onion as you would like, in 2 Tbs butter, until tender. Add one bunch chopped asparagus, (butts snapped off), and continue to sauté for 5 minutes. Then add the fiddleheads and cook for another 3 minutes. Add the spice packet, (2tsp Stock+Spice Sumac and Friends), and toss to coat. Heat for one minute more and then remove from heat and add 1Tbs vinegar of your choice. Mix well and serve with salt to taste!

Enjoy!