roasted sweet potato and asparagus po’boy,

continued

Remove both sheets of vegetables from the oven

and set aside.

Halve the bread crosswise then lengthwise and

place the slices in the oven for 4 to 5 minutes,
or until just lightly toasted.

This is my suggestion for serving, but feel free to

play around with a method that works for you.
Spread the cut sides of the bread generously with
rémoulade (I’m talking about a messy slather).
Divide the yam rounds evenly between the bottom
halves of the bread. Top the yams with a few spears
of asparagus. Top the asparagus with the tomato
slices, then sprinkle with salt and a few turns of
white pepper. Top the tomatoes with the pickled
fennel, then top the fennel with a handful of lettuce.
Cover with the top halves of the bread, and enjoy.

“Voodoo” by The Dirty Dozen Brass Band from Voodoo

76
Vegetable
Kingdom