Fiddlehead Curry

Drop the fiddleheads in boiling water for 5 minutes. Rinse or ice bath and set aside. Remove butts off the asparagus, chop one onion, and shave one medium parsnip with a vegetable peeler. Drop the chopped onion into some oil in a medium/medium-hot pan. When it has cooked just enough to be soft, add the asparagus and sauté for 3 minutes. Add the fiddleheads and parsnip shavings. Sauté for a minute or so more. Add 1 can of coconut milk and the full spice packet (1Tbs Stock+Spice Fiddlehead Curry). Stir well and reduce to simmer. Bring a pot of water to boil, add Soba noodles or other rice noodles, per the package instructions, until tender. Plate a heaping pile of veggies onto your noodles. Optional, (but delicious), garnish with crushed peanuts, lime juice, green onion tops, and salt to taste!

Enjoy!