Roasted Potato Sunchoke and Asparagus Salad with Ramps

Ingredients

• For the dressing:
• 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
• For the roasted vegetables:
• 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)

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