Asparagus & morels in wild mushroom vinaigrette

Yield: 4 servings

Measure Ingredient
32 Asparagus spears
½ pounds Fresh morels; halved, cleaned and trimmed
¼ ounce Dried porcini mushrooms
1 cup Chicken stock or water
¼ cup 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 ¼ 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 ⅔ 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: 18½ gr. (72%); Calories: 215; Sodium: 444 mg.; Cholesterol: 4 mg. Exchanges: 2 Vegetable, 3½ Fat Serves 4 Copyright Whole Foods Market, 1995, wfm@...


Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias

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