Sautéed Asparagus & Fiddleheads with Sumac

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

This is such a fun dish and a great spice. Sumac grows all around us and you can see its upward facing cone flowers in late summer. Sumac imparts a lemon like flavor and goes great with spring veggies.

Shake out the fiddleheads & rinse for a little cleaning, then boil in a pot of salted water for 8-10 minutes. Drain & rinse with cold water to stop the cooking process. Take half (or so) a bunch of asparagus, cut off the bases, and chop into 1-1.5” pieces. Sauté an onion (optional) in olive oil until translucent, and then add the fiddleheads, asparagus, & the whole Stock+Spice Sumac spice packet (2 tsp). Continue to sauté 7-8 minutes until tender, add salt to taste. Enjoy as a side, or over pasta, or in tacos, (like I did!)