In a large pot, bring 3 quarts water to a boil over high heat. Add 2 tablespoons of the salt and the asparagus. Remove from the heat and let the asparagus sit for 30 seconds. With a spider or tongs, transfer the asparagus to a colander and set aside. Gently slide the yams into the hot water, cover, and set aside for 1 hour. Drain the yams in a colander and set aside to dry for 30 minutes. Transfer to a large bowl.

Preheat the oven to 400°F. Line two baking sheets with parchment paper.

In a small bowl, combine 2 tablespoons of the olive oil, the molasses, liquid aminos, blackened seasoning, and ½ teaspoon of the salt and mix well. Pour the mixture over the yams and gently toss to coat. Gently transfer the yams to one of the prepared baking sheets, spread them in an even layer, and roast until tender, about 50 minutes, flipping the rounds once after 25 minutes to ensure even cooking.

In a medium bowl, combine the asparagus with the remaining 1 tablespoon olive oil and ¼ teaspoon salt. Toss well and transfer to the other prepared baking sheet. After you flip the yams at the halfway mark, place the baking sheet with the asparagus in the oven. Roast for 25 minutes, until tender and crisp.

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.

Thinly slice the fennel halves lengthwise on a mandoline. Transfer the fennel to a medium bowl, toss with 1 tablespoon of the salt, and set aside for 10 minutes, tossing every 2 minutes. Transfer the fennel to a colander, place the colander over the bowl, and let rest for 45 minutes to draw out excess liquid.

While the fennel is resting, sterilize a 1-quart canning jar and its lid and ring (see page 35) and set aside.

In a small saucepan, combine the vinegar, 1 cup water, the sugar, dill seeds, peppercorns, mustard seeds, cinnamon, orange zest, and remaining 1 ½ tablespoons salt. Bring to a simmer over medium-high heat and simmer until the liquid is hot to the touch and all the salt has dissolved.

Pack the fennel into the sterilized jar. Add the garlic and bay leaf, then pour the pickling liquid into the jar. Set aside to cool. Seal the jar and refrigerate for at least 1 day before using.

Like most pickles, these taste more delicious as the days go by. They should keep in the refrigerator for up to a year.

In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, capers, gherkins, and cayenne. Season to taste with salt and pepper.

Transfer to an airtight container and refrigerate until ready to use. The rémoulade will keep for 4 days in the refrigerator.

Combine all the ingredients in a mortar or spice grinder and grind into a fine powder. Transfer to a jar and seal tightly. Store in an airtight container at room temperature for up to 2 weeks.