Sole With Ramps, Asparagus and Roasted Potatoes

• 12 small red potatoes, halved
• 2 teaspoons unsalted butter
• 5 teaspoons olive oil
• 32 ramps (or small scallions if unavailable), trimmed
• 1/2 cup white wine
• 1/2 cup water
• 3 1/2 teaspoons kosher salt
• Freshly ground pepper to taste
• 16 asparagus spears, tough ends snapped off
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 4 sole fillets, about 6 ounces each
• 2 cloves garlic, minced
• 2 heads escarole, trimmed and cut across into 1/4-inch-thick strips
• 2 tablespoons chopped Italian parsley

1. Preheat the oven to 450 degrees.
2. Place the potatoes in a large saucepan, cover with water and bring to a boil.
3. Lower the heat and simmer until almost tender, about 15 minutes.
4. Drain, place in a baking dish and toss with 1 teaspoon of butter.
5. Roast until brown and crisp, about 30 minutes.
6. Meanwhile, heat 2 teaspoons of oil in a large, wide pot over medium heat.
7. Add the ramps and cook until just wilted, about 4 minutes.
8. Add the wine and water, cover with parchment paper, lower the heat and braise until tender, about 25 minutes.
9. Season with 1/2 teaspoon of salt and pepper.
10. Keep warm.
11. Blanch the asparagus in boiling, salted water for 5 minutes.
12. Drain.
13. Combine the flour, cornmeal, 2 teaspoons of salt and pepper in a wide, shallow dish.
14. Coat the sole in the mixture on both sides.
15. Heat 2 teaspoons of oil in a large nonstick skillet over medium heat.
16. Add the sole and cook until golden brown, about 3 minutes per side.
17. Remove the sole from the pan and keep warm.
18. Wipe out the pan and add the remaining teaspoon of oil.
19. When hot, add the garlic and cook, stirring, for 30 seconds.
20. Add the escarole and stir-fry until wilted, about 3 minutes.
21. Remove from the pan and keep warm.
22. Wipe out the pan again and add 1 teaspoon of butter.
23. Add the asparagus and cook 3 minutes.
24. Toss the potatoes with 1 teaspoon of salt, pepper and parsley.
25. Place 1 sole fillet in the center of each of 4 plates.
26. Mound the ramps, potatoes and escarole around the fish and cross the asparagus over the sole.
27. Serve immediately.

red potatoes, unsalted butter, olive oil, ramps, white wine, water, kosher salt, freshly ground pepper, allpurpose, cornmeal, garlic, italian parsley

Taken from cooking.nytimes.com/recipes/5410 (may not work)