Asparagus and morels in wild mushroom vinaigrette
Vegetables Asparagus Mushrooms
Last updated 6/12/2012 1:05:13 AM. Recipe ID 30090. Report a problem with this recipe.
Title: Asparagus and morels in wild mushroom vinaigrette
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
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