Asparagus and Morels in Wild Mushroom Vinaigrette

30 minutes Prep: 10 minutes Cook: 20 minutes

35 calories per serving view nutrition facts

4 servings suggest servings

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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.

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Nutrition Facts

Serving Size 76g

Amount per Serving

Calories 35 19% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 89mg	4%
Total Carbohydrate 5.0g	2%
Dietary Fiber 0.0g	0%
Sugars 3.0g
Protein 2.0g	3%