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  Recipe Home » Vegetables » Asparagus & Morels In Wild Mushroom Vinaigret
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  Asparagus & Morels In Wild Mushroom Vinaigret
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 163
Ingredients:
32 Asparagus spears
1/2 lb Fresh morels, halved, - cleaned and trimmed
1/4 oz Dried porcini mushrooms
1 cup Chicken stock or water
1/4 cup Balsamic vinegar
Instructions:
Trim and blanch asparagus until tender and stop the cooking by
immersing in cold water. Drain and reserve. Soak porcini in stock or
water. Bring to a boil and reduce volume to 1/4 cup. Strain. In
blender, combine balsamic vinegar and the mushroom soaking water.
Emulsify oil into base and season with salt and pepper. Steam
asparagus for 1 minute to rewarm and arrange on warm plates.

Saute morels in butter until they release their juices. Increase heat
and saute 2-3 minutes. Toss morels in 2/3 of the vinaigrette. Divide
among the spears and drizzle a little vinaigrette around each.

Nutritional Info Per Serving: Protein: 4 gr. (7%); Carbohydrates: 12
gr. (21%); Fat: 18.5 gr. (72%); Calories: 215; Sodium: 444 mg.;
Cholesterol: 4 mg. Exchanges: 2 Vegetable, 3.5 Fat Serves 4

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from
Whole Foods Market Meal-Master compatible format courtesy of Karen
Mintzias
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