Prep time: 10 minutes
Total time: 25 minutes
2 bunches asparagus, trimmed
1/4 cup olive oil
kosher salt and freshly ground black pepper, to taste
6 ounces|175 grams ramps, trimmed and thinly sliced
1 (2-inch) piece ginger, peeled and minced
1 habanero, stemmed and sliced
12 ounces|325 grams mushrooms, cleaned
2 tablespoons mirin
black garlic powder, to taste
1 lime, halved
1 1/2 ounces|35 grams nasturtium
1/2 bunch shiso leaves
1. Heat the oven to 475°F. On a baking sheet, toss the asparagus with 2 tablespoons of the oil, salt, and pepper and roast until tender, about 10 minutes.
2. Meanwhile, heat the remaining oil in a large skillet over medium-high. Add the ramps, ginger, and chili and cook until soft, 2 to 3 minutes. Add the mushrooms and cook until soft, about 4 minutes longer. Add the mirin and cook a minute more. Squeeze on the lime juice and toss to coat. Season with the black garlic powder.
3. To serve, place the asparagus on a platter and top with the mushroom mixture. Garnish with the nasturtium and shiso.