1 bunch (approximately 1 pound) of asparagus, as thick as you can get. (Look for thumb thick ones)
2 medium Portobello mushroom caps, with pale gills
1/2 cup red wine
Olive oil as needed
1 tablespoon fresh chopped thyme and marjoram
Salt and fresh pepper to taste
Pre-heat oven to 425°F. Line a sheet pan with foil.
Cut off the bottom 1/2 inch of the asparagus. Use a swivel blade peeler and lightly peel the bottom 2 to 3 inches.
Cut the asparagus on an angle, and continue cutting, rotating the asparagus a quarter turn before each cut (this makes for interesting visuals and texture) until all are cut. Each chunk of asparagus should be roughly 1 1/2 inches long.
Cut the mushrooms into 1 inch chunks. Put them into a non-reactive bowl and pour the wine over them, and toss to coat evenly with the wine. Allow the mushrooms to sit five minutes or so. This should be long enough for them to absorb all the wine.
Drizzle just enough olive oil over the asparagus to coat and toss to evenly distribute.
Add the mushrooms, letting any excess wine drain off first, to the bowl with the asparagus. Add a tablespoon of oil or two over the mushrooms, and toss them all together. Check to see if the mushrooms are coated with oil-if not; add more oil until they are. A sprayer or atomizer is good for this sort of thing.
Sprinkle the herbs and salt and pepper over all, and toss to distribute evenly.
Transfer the lot to the foil coated sheet pan, then bake in the center of the oven for roughly 15 minutes, shaking the pan once or twice during this time to turn things and check for sticking.
The dish is done when the asparagus and mushrooms are tender. If there is a lot of liquid when the vegetables are done, you can reduce this liquid or add a little butter to it for an impromptu sauce.
- Serve this as a side dish, or toss it with cooked grains like spelt or kamut.
- Use as a quiche or omelette filling, or add into pasta, or use cold with arugula for a salad or sandwich filling.
YIELD: Serves 4