Mushroom Po’boys & Asparagus

Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.

In a medium bowl, combine cabbage, scallion greens, sour cream, 1 tsp sugar (2 tsp for 4 servings), and juice from one lemon wedge (two wedges for 4). Season with salt and pepper.

In a second medium bowl, combine mayonnaise, mustard, scallion whites, juice from one lemon wedge (two wedges for 4 servings), and hot sauce to taste.

In a third medium bowl, whisk together tempura batter mix, garlic powder, remaining OId Bay Seasoning, ⅓ cup cold water (⅔ cup for 4), and a big pinch of salt. (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.) Stir mushrooms into batter until fully coated.

Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. TIP: Work in batches if necessary.

Cook until golden brown, 3-4 minutes on first side and 1-2 minutes on second side. Using a slotted spoon, transfer mushrooms to a paper-towel-lined plate. Season with salt.

While mushrooms cook, halve baguettes lengthwise, stopping before you get all the way through.

Toast, cut sides up (place directly on oven rack or use a baking sheet), until golden brown, 3-5 minutes.

Halve corn crosswise (skip if pre-halved). Wrap corn in damp paper towels. Microwave until kernels are softened, 3-4 minutes. Let rest for 1 minute.