Asparagus & Morels in Wild Mushroom Vinaigrette
Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minWhen asparagus and morels appear at the same time, you have to create this elegant pairing.
Morels bring earthy, woodsy flavors that complement the fresh green taste of asparagus perfectly. The wild mushroom vinaigrette ties everything together with subtle complexity.
This dish works beautifully as a sophisticated appetizer or light lunch. Serve it at room temperature to let the flavors shine.
Pro Tips
- Soak morels in saltwater to flush out any hidden debris
- Blanch asparagus in well-salted water to season throughout
- Shock asparagus in ice water immediately to preserve bright green color
- Toast the vinaigrette mushrooms until deeply browned for concentrated flavor
- Arrange on individual plates for an elegant presentation
Ingredients
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 ¼ 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.
Sauté morels in butter until they release their juices. Increase heat and sauté 2 to 3 minutes. Toss morels in ⅔ of the vinaigrette. Divide among the spears and drizzle a little vinaigrette around each.
Comments
