It takes under 10 minutes to prepare this light side dish with its unique Middle Eastern flair.
1 pound asparagus, medium to large size stalks
Extra virgin olive oil
Sumac Pepper Salt
Trim the asparagus by snapping off the ends (they will break where the tender and tough parts meet). There is no need to peel the stalks. Place the asparagus in a steamer basket and steam for 3 to 5 minutes, depending on the size, or until the spears are tender yet offer a bit of resistance when pierced with the tip of a sharp knife. Transfer to a platter. Drizzle liberally with extra virgin olive oil. Sprinkle with sumac pepper salt blend. Toss well and serve either warm, room temperature or chilled.