Roasted potato, sunchoke, and asparagus salad with ramps

Indulge in a flavorful mix of roasted potato, sunchoke, and asparagus in a vibrant salad topped with ramps for a burst of fresh, earthy flavors.

Ingredients:

• 2 ramps, minced (about 3 tablespoons)
• 1 large clove garlic, smashed and minced
• 2 oil-packed anchovy fillets, drained of excess oil and finely minced (about 1 tablespoon)
• 2 tablespoons freshly squeezed lemon juice
• 1 pinch sea salt
• 1 pinch ground black pepper
• 1/4 cup mayonnaise
• 6 new red potatoes, scrubbed and cut into 3/4-inch cubes
• 1 lemon, 1 teaspoon zest reserved and halved
• 6 medium-sized sunchokes (also known as Jerusalem artichokes)
• 2 1/2 teaspoons sea salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 3 tablespoons extra-virgin olive oil, divided
• 1 bunch asparagus
• 1/4 cup minced herbs (such as ramp greens, chives, parsley, oregano, tarragon, or thyme)

Instructions:

1. Combine together ramps, garlic, minced anchovies, lemon juice, sea salt, and pepper in a small bowl. Gradually mix in the mayonnaise. Cover the bowl and refrigerate for at least an hour.
2. Heat the oven to 450° F. Place a large rimmed baking sheet in the oven to heat up as well.
3. Place the diced potatoes in a stock pot filled with cold water. Wash and drain them twice. Refill the pot with water and add the juice from half a lemon.
4. Using the other half of the lemon, peel the sunchokes. Rub each one with lemon before cutting them into 3/4-inch cubes. As you proceed, coat the cut sunchokes with lemon juice and add them to the stock pot with the potatoes.
5. Bring the stock pot to a boil over high heat. Stir in 2 teaspoons of sea salt. Once the water boils, cook the root vegetables for 1 minute. Drain them, toss with 2 tablespoons of olive oil, and season with 1/2 teaspoon each of sea salt and pepper. Take out the preheated baking sheet from the oven, spread the root vegetables on top, and roast for 15 minutes. Flip the sunchokes and potatoes carefully, and roast for another 15 to 20 minutes, or until they turn a deep golden brown.
6. Prepare the asparagus while the root vegetables are roasting. Wash and dry the asparagus spears well. Snap off the tough ends (about the bottom third) and slice them into 2 or 3-inch pieces diagonally. Coat them with the remaining 1 tablespoon of olive oil, 1 teaspoon of reserved lemon zest, sea salt, and pepper. Spread them on a large rimmed baking sheet. Roast the asparagus, shaking the pan once halfway through, for 12 to 17 minutes, or until they are tender and browned at the edges.
7. Let the vegetables cool for 10 minutes, then mix them with a few tablespoons of dressing, chopped herbs, and seasoning with salt and pepper to your preference. Serve immediately.

Summary:

• Calories: 2372 kcal
• Fat: 90 g
• Protein: 51 g
• Carbs: 367 g
• Potassium: 10106 mg
• Magnesium: 505 mg