Ingredients for 2 servings
¼ cup mayonnaise
½ cup sliced assorted wild mushrooms
½ cup wild arugula
½ French baguette, cut into ½-in.-thick slices
2 tablespoons olive oil
5 asparagus spears, cut-up
salt and ground black pepper to taste
Preheat oven to 350°. Arrange asparagus and mushrooms on baking pan. Drizzle with oil, sprinkle with salt and pepper, then toss. Roast until tender, about 15 minutes.
Spread bread with a very thin layer of mayonnaise. Cook in nonstick skillet until both sides are toasted. Arrange on platter.
Top toasted bread with roasted vegetables, arugula and remaining mayonnaise.