Asparagus with Spring Veggie Saute

Ingredients

• 2 Tablespoons olive or hazelnut oil
• 2 parsnips, cleaned and cut into 1-inch pieces
• 1 bundle ramps
• ½ pound fiddlehead ferns
• 1 to 1 1/2 pounds asparagus, trimmed and cut into 2-inch pieces
• ½ chop chopped red radish
• 1 to 2 Tablespoons fresh lemon juice, to taste
• 1 Tablespoon grated lemon zest
• 4 ounces Red Table Meat Co. salami, casing removed and roughly chopped
• 1-2 packages of Dumpling & Strand pasta, rice or fresh bread for serving
• Salt and freshly ground black pepper to taste