• Prep Time:
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  • Serves: 4 Servings

Asparagus and Morels in Wild Mushroom Vinaigrette

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 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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