Asparagus & Morels in Wild Mushroom Vinaigrette

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.