Asparagus and Morels in Wild Mushroom Vinaigrette
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Metric measurements
* Nutrition Facts
Ingredients
| 32 | each | asparagus | spears* |
| 1/2 | pound | mushrooms, morel | fresh, halved, cleaned, trimmed* |
| 1/4 | ounce | mushrooms, porcini, dried | * |
| 1 | cup | chicken broth | |
| 1/4 | cup | balsamic vinegar |
Directions
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 sauté 2-3 minutes. Toss morels in 2/3 of the vinaigrette. Divide among the spears and drizzle a little vinaigrette around each.
First published: 1996-01-27 last updated: 2012-03-31
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