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Asparagus & Morels In Wild Mushroom Vinaigrette

Asparagus & Morels In Wild Mushroom Vinaigrette comes together with Asparagus Spears and Fresh Morels Halved. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 32
• 1/2 lb

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

    Reprinted with permission from Whole Foods Market

14. 14

    Meal-Master compatible format courtesy of Karen Mintzias