SERVES:

INGREDIENTS:
2 medium sweet potatoes
4 portobello mushrooms
2 medium sweet onions (such as Vidalia or Texas or Mayan sweet)
16-20 spears of asparagus
olive oil for toss with the vegetables before roasting

for the dressing:
1/4 - 1/3 cup soy sauce
1- 1 1/2 Tbs sesame oil
2-3 Tbs rice vinegar or white vinegar
1 heaping Tbs finely minced fresh ginger

PROCEDURE:

Preheat the oven to 400 degrees and, since the sweet potatoes will take the longest, cut the two medium sweet potatoes in half lengthwise, then cut them crosswise into 1-inch thick pieces, toss them in a mixing bowl with olive oil. Lay them out on a baking tray and pop the tray into the preheated oven.

Give the sweet potatoes about a 10 minute head start and then, at that point, peel 2 medium large sweet onions and cut them crosswise into 1/2-3/4 inch rounds, place them on another baking tray and then place 4 Portobello mushrooms on that same tray, gill sides up. Drizzle olive oil over the top of everything and place that into the oven as well.

Let the mushrooms and onions cook along for 10 minutes or so and, at that point, use your fingers to snap off and discard the lower, tougher ends of the asparagus stalks, and then toss the rest with olive oil and place those onto the same tray as the already cooking sweet potatoes and place that tray back into the oven.

This whole process will take right around 30 minutes total and, once the asparagus is in the oven, you can make the dressing.

Use the same mixing bowl you've been using and add 1/4 cup soy sauce, 1 Tbs sesame oil, 2 Tbs rice vinegar or white wine vinegar. Add 1 heaping Tbs finely minced fresh ginger and whisk it up.

Everything should be finishing roasting at about the same time, and it's okay if the asparagus and onions are still a little crunchy.

HINTS:

Use this same technique with other vegetables like red peppers and eggplant.