Spring All-Star Sauté: Asparagus, Fiddleheads, and Ramps

Check out a short video of me making the dish here

A quick and vibrant celebration of spring’s finest flavors—earthy, green, and just the right amount of wild.

Spice profile: aleppo pepper, basil, black garlic, black lime, fennel, garlic, nutritional yeast, onion, oregano, porcini mushrooms, red chile flakes, rosemary

Ingredients:

• ~½ lb asparagus, rinsed and trimmed (snap or peel ends)

• 1 oz fiddleheads, rinsed thoroughly

• 2 or more ramps, cleaned and chopped

• 2 tsp Stock+Spice Spring All-Star Sauté seasoning

• Olive oil

• Splash of white vinegar

• Salt, to taste

Instructions:

1. Blanch the Fiddleheads:
   Bring a pot of water to a boil. Add the fiddleheads and boil for 5 minutes. Drain and rinse with cold water to stop the cooking.

2. Sauté the Asparagus:

   Chop asparagus into ½-inch pieces. In a hot sauté pan with a bit of olive oil, cook the asparagus for about 4 minutes, stirring occasionally.

3. Add Fiddleheads & Ramps:
   Add the blanched fiddleheads, chopped ramps, and the spice packet. Sauté everything together for another 5 minutes, until tender and fragrant.

4. Finish the Dish:
   Add a splash of white vinegar to deglaze the pan, stir for one more minute, then season with salt to taste.

Serve warm and enjoy the taste of spring on a plate!