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Asparagus and Morels in Wild Mushroom Vinaigrette

Asparagus and Morels in Wild Mushroom Vinaigrette is built on Asparagus Spears, Fresh Morels Halved Cleaned And Trimmed, Dried Porcini Mushrooms, Chicken Stock Or Water, and Balsamic Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 32
• 1/2 lb
• 1/4 oz
• 1 cup
• 1/4 cup

Method (preview)

1. 1

   Trim and blanch asparagus until tender and stop the cooking by immersing in cold water.

2. 2

   Drain and reserve.

3. 3

   Soak porcini in stock or water.

4. 4

   Bring to a boil and reduce volume to 1/4 cup.

5. 5

   Strain.

6. 6

   In blender, combine balsamic vinegar and the mushroom soaking water.

7. 7

   Emulsify oil into base and season with salt and pepper.

8. 8

   Steam asparagus for 1 minute to rewarm and arrange on warm plates.

9. 9

   Saute morels in butter until they release their juices.

10. 10

    Increase heat and saute 2-3 minutes.

11. 11

    Toss morels in 2/3 of the vinaigrette.

12. 12

    Divide among the spears and drizzle a little vinaigrette around each.

13. 13

    Foods Market Meal-Master compatible format courtesy of Karen Mintzias

14. 14

    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip