Roasted Asparagus & Sweet Potato with Sumac Togarashi

Spice Profile: black sesame seeds, cured sumac, dulse, salt, orange oil, orange zest, poppy seeds, red chile flakes, white sesame seeds

This was so simple and flavorful. I ended up serving this over a white bean puree, but it would be equally good as a side by itself.

Give the whole bunch of asparagus a rinse to get any dirt off, then snap the tough asparagus bottoms off at a tender point just above the butt. I do this by feel, and do each individually as the toughness height varies. Chop one medium sweet potato into quarter-inch pieces and chop the asparagus into one-inch pieces. Toss them both together in a bowl and add 2 tablespoons maple syrup and one tablespoon cider vinegar. Mix well, place on a cookie sheet and into a 400 degree oven. Roast for about 15-20 minutes, stirring occasionally, until tender. Remove from the oven and then sprinkle the togarashi over the top. Serve and enjoy!