This is one of my favorites! I don’t always eat them together (I usually do the portobello mushroom with garlic toast and the asparagus with grilled cheese), but they’re so awesomely delicious, I thought it’d be a good idea to share:
- 1 clove garlic
- 1 small lemon – about the size of a golfball, like this:
- Olive oil
- Seasoned salt
- Vinegar
- Portobello mushroom cap
- Asparagus
Preheat oven to 400 F. Dice the garlic clove and sprinkle it along the gills of the mushroom cap. Sprinkle seasoned salt there, too. Juice the lemon and mix it in with olive oil and vinegar – the proportions can be a little tricky to get right, but I never measure it! I’d say something like a half a cup of olive oil and a half capful of vinegar for a large mushroom (like the size pictured). Mix the olive oil, vinegar, and lemon juice together and then pour over the mushroom. Wrap in foil and stick it in the oven for 10 minutes.
Side note: I usually cook it for 20-22 minutes at 400 F, but I don’t think the temperature/time is SUPER important and I fudged it a bit for this meal.
While that’s cooking, get the asparagus ready. Snap the sticks approximately in half, spread on foiled pan, sprinkle seasoned salt and olive oil on top, and rub it around until they’re fairly evenly coated. Before putting the asparagus in, change the temperature to 375. Then stick it in the oven for 13-15 minutes, which should be enough for it to be done.
Voila!
