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About the Dish

  • Portobello Mushrooms

    Portobello Mushrooms

  • Farm Eggs

    Farm Eggs

  • Bread Crumbs

    Bread Crumbs

  • Grated Parmesan

    Grated Parmesan

  • PeachDish Salt

    PeachDish Salt

  • Asparagus


  • Duke's Mayonnaise

    Duke's Mayonnaise

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Lemon


  • Honey


  • Whole Grain Buns

    Whole Grain Buns

  • Goat Cheese

    Goat Cheese

  • Roasted Red Peppers

    Roasted Red Peppers

  • Salad Greens

    Salad Greens


Heat oven to 425° F. Prepare your mise en place: Remove mushroom stems and gills. Snap off the tough bottom ends of the asparagus (about 1 inch). Zest lemon. Halve lemon, and juice 1 half (save the remaining half for another use).
Brush mushrooms all over with a total 2 teaspoons olive oil. Place in a baking pan, and set a timer for 10 minutes.
While mushrooms cook, prepare the asparagus fries: Crack egg onto a large plate, and whisk well. On a second large plate, stir together the breadcrumbs, Parmesan, remaining 2 teaspoons olive oil, and 1/4 teaspoon PeachDish Salt. Working with 1 or 2 spears at a time, dip asparagus in egg, roll to coat, and then lightly and evenly coat in the crumb mixture. Arrange the coated spears in a single layer on another baking sheet.
When timer rings, place asparagus pan in the oven, and flip the mushrooms. Continue to bake until the mushrooms are deeply browned and tender and the asparagus spears are golden brown and crisp, 12-15 minutes.
While mushrooms and asparagus cook, in a small bowl stir together the mayonnaise, mustard, lemon zest, lemon juice, honey and 1/4 teaspoon PeachDish Salt. Toast buns, if desired.
Spread each bun with some of the mayonnaise mixture. Place a roasted mushroom on each bun, and top with goat cheese, roasted red peppers and greens.
Serve sandwiches warm with hot asparagus fries and remaining mayonnaise mixture for dipping.