Title: Asparagus and morels in wild mushroom vinaigrette
 Categories: Vegetables
      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