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.