Preheat oven to 400.

Cube the sun choke and toss with salt and pepper (and cayenne if you’d want to add a little heat).

Add sun choke and asparagus (also seasoned with salt and pepper) to a sheet and drizzle with a tablespoon of olive oil.

Roast the vegetables at 400 for 25 minutes or until cooked through.

Heat olive oil in a cast iron pan.

Squeeze lemon over both sides of your fish and season with salt and pepper.

Sear fish on high heat for 3-4 minutes per side or until the fish is cooked through.

To assemble the plate, add a heaping pile of sun choke, a few spears of asparagus and your opah filets.