Something good with pie;

Portabella, asparagus, red potatoes

boil potatoes in lemon water
when soft enough for a fork to pass into the body, remove and bake a 375, pat the mushroom with olive oil and back with potatoes, after cutting the bottom of the asparagus stock, keep the heads, and center stock , cutting in half the heads from the stock you boil the asparagus till slightly tender and very green, remove drain then sautee garlic and shallots till they carmalize in butter. then ad the asparagus. Start the blue cheese and milk in a sauce pan, when melted and combined then ad a small slice of butter. remove the potatoes and mushroom when potatoes are fully baked.
Cut the portabella in half setting the open half facing the inner part of the plate but resting near the edge, lay the heads of the asparagus on the body of the mushroom, place the stocks horizontaly on the center of the plate space about a 1/2 inch apart, coming away from the mushroom. Then slice thin wheels of lemon, and butterfly the potatoes, now place the lemon and potatoes at the oppisite end of the plate from the mushroom, in a half circle. it could go like this: lemon potatoe lemon potatoe lemon.

Then drizzle the bluecheese sauce over the mushroom and the asparagus.

garnish with a wedge of tomato on to of the asparagus.