Fiddleheads and Asparagus with Sumac & Friends Seasoning

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

Give the fiddleheads, (about 1/3 of a pound), a once-over, remove excess brown, papery bits if you wish, and trim ends if needed. Drop them whole into a pot of boiling water for 7-ish minutes. Drain & rinse under cold water to stop the cooking process. Meanwhile, rinse the asparagus, snap off the tough bottoms at a tender point just above the butt and discard, then chop into 1” pieces. Heat 3-ish TBSP of olive oil in a medium/hot sauté pan. Add the veggies, plus the full spice packet (2 tsps Stock+Spice sumac & friends). Sauté 5-6 minutes (stirring often), then add salt to taste. Serve with a fresh squeeze of lemon or lime over the top and enjoy this uniquely springtime dish!