Roasted Sesame-Giner Asparagus and Portobello Salad with Napa-Spinach Slaw
Adapted from The Fresh and Green Table
Serves 4

This recipe instructs you to grill both the mushrooms and asparagus which I think is a brilliant idea.  Our grill is propane-less at the moment, so I just used the oven to roast the vegetables.  In addition to that, I made a lot of little changes to the recipe.

¼ cup peanut or canola oil
2 tbsp. soy sauce
2 tbsp. rice wine
1 tbsp. sesame oil
2 cloves garlic, minced
1 tbsp. minced peeled fresh ginger
4 large portobello mushrooms, stemmed
¾ pound thin asparagus, trimmed
Kosher or sea salt
2 cups sliced Napa cabbage
2 cups baby spinach
¼ cup sliced scallions, white and pale green parts only
2 tbsp. chopped fresh cilantro
2 tbsp. freshly squeezed lime juice
2 tsp. sugar
1 to 2 tbsp. toasted sesame seeds

Preheat the oven to 425ºF.  In a glass liquid measure, combine the peanut or canola oil, soy sauce, rice wine, sesame oil, garlic, and ginger.  Whisk until well combined and transfer 3 tablespoons of the mixture to a separate bowl.  Put the portobello caps, stem-side up, on a rimmed baking sheet and pour the remaining marinade into the four caps.  Let sit for 20 minutes while the oven preheats.

Have the mushroom caps at one end of the sheet, place the asparagus at the other end.  Season the asparagus with a pinch of salt and roll the asparagus around in any of the marinade that has dripped off the mushrooms.  (Tilt the mushroom caps and pour some of the residual marinade over the asparagus.)  Make sure to rub the bottom of the mushroom caps in the marinade as well.  Remove the asparagus to a plate.  (They will not take as long to roast as the mushrooms.)

Place the mushrooms in the oven and set a timer for 8 minutes.  Pull them out, flip them over, and place the asparagus on the other end of the sheet.  Roast for another 8 minutes.  The asparagus should be bright green, crips tender, and browning in places and the mushrooms should also be soft and browning in places.  Put them back in the oven for a few minutes if they do not seems done.

In a large mixing bowl, combine the cabbage, spinach, half the scallions, half the cilantro, and half the sesame seeds.  Add the lime juice and sugar to the reserved marinade.  Whisk until well combined.  Pour in the marinade and toss well to coat.

Slice the mushrooms into ½-inch thick strips and slice the asparagus diagonally into 1-inch pieces.  Gently toss the mushrooms and asparagus into the rest of the salad.  Garnish with the remaining scallions, cilantro, and sesame seeds.