Asparagus & Morels In Wild Mushroom Vinaigrette

Recipe Ingredients

32		Asparagus spears
1/2 lb	227g / 8oz	Fresh morels; halved - - cleaned and trimmed
1/4 oz	7.1g	Dried porcini mushrooms
1 cup	237ml	Chicken stock or water
1/4 cup	59ml	Balsamic vinegar

Recipe Instructions

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.

Source:
Cooking Light, Jul/Aug 1995, page 60

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