Asparagus, Fiddleheads, Ramps, and Sumac & Friends

Curious about what’s in this week’s veggie box? Check here!

Check out a short video of this recipe here!

Spice Profile: Aleppo pepper, ancho & pasilla chiles, paprika, onion, garlic, black and green peppercorns, sumac, marjoram, thyme, coriander, rosemary, salt

This is such a fun spring dish, and the spice blend really makes it sing. Sumac grows all around us, with its upright cone-shaped flowers showing off in late summer. It brings a bright, lemony flavor that pairs beautifully with spring vegetables.

Instructions:

Shake out the fiddleheads and give them a good rinse to clean. Bring a pot of salted water to a boil and cook the fiddleheads for 8–10 minutes. Drain and rinse with cold water to stop the cooking.

Take about half a bunch of asparagus, trim off the woody ends, and cut into 1–1½ inch pieces.

In a sauté pan, cook 3–4 chopped ramps in a little oil for about a minute, just until fragrant. Add the fiddleheads, asparagus, and the full Stock+Spice Sumac and Friends packet (2 tsp). Continue to sauté for 7–8 minutes, until everything is tender and bright. Add salt to taste.

Serve warm as a side dish, or spoon it over pasta for an easy spring meal.

Enjoy!