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Title: Asparagus & Morels in Wild Mushroom Vinaigrette
Categories: Vegetable
Yield: 4 Servings
| 32 | Asparagus spears | |
| 1/2 | lb | Fresh morels; halved, - cleaned and trimmed |
| 1/4 | oz | Dried porcini mushrooms |
| 1 | c | Chicken stock or water |
| 1/4 | c | Balsamic vinegar |
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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