Jerusalem artichoke and asparagus salad for Victoria Day weekend
Author: michelle
Prep time: 10
Cook time: 30
Total time: 40
  • 3 medium-sized Jerusalem artichokes
  • 1 lemon, 1 teaspoon zest reserved and halved
  • 1 ½ teaspoons sea salt, plus more to taste
  • ½ teaspoon ground black pepper, plus more to taste
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 bunch asparagus
  • 2 tablespoons chives, snipped
  1. Preheat oven to 450* F.
  2. Fill a large pot with water and add juice from half a lemon.
  3. With the remaining lemon half, peel the Jerusalem artichokes, then rub each one all over with lemon.
  4. Slice into ½ “ cubes and place them in the pot.
  5. Set pot over high heat and bring to a boil.
  6. Add 1 teaspoon sea salt.
  7. Once water comes to a boil, cook Jerusalem artichokes for 1 minute then drain.
  8. Dump the sun-chokes on a parchment-lined baking sheet.
  9. Meanwhile, snap off the bottom third of the asparagus and slice diagonally into 3 or 4 pieces.
  10. Add the asparagus pieces to the Jerusalem artichokes, drizzle with the extra virgin olive oil, 1 teaspoon reserved lemon zest, sea salt, and pepper.
  11. Roast for 15 minutes, then turn entire contents of the baking sheet over and roast for another 15 to 20 minutes, or until vegetables are a deep golden brown.
  12. As soon as you remove the vegetables from the oven, squeeze half a lemon over everything and sprinkle with snipped chives and salt and pepper to taste.
  13. Serve immediately.
Don't stress about the gnarly lumps on the Jerusalem artichokes. I just cut them off rather than trying to peel around them.
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