Preheat the oven to 400. Line a baking sheet with parchment. Clean the portobello and remove the gills. Brush both sides with olive oil and season with salt and pepper. Bake gill side up for 20 to 25 minutes so that the mushroom is cooked and juicy.
Chop up the artichoke hearts and add them to a pan with the juice of one lemon. Toss around until they are heated through and even browning a little bit.
Steam the asparagus.
Heat the hollandaise sauce.
Place the portobello on a serving plate. Stuff with the artichokes. Top with the asparagus. Drown in hollandaise sauce. Add a sprinkle of fresh pepper. Enjoy!