Asparagus & Morels in Wild Mushroom Vinaigrette
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | each |
asparagus
spears |
*
|
| ½ | pound |
mushrooms, morel
fresh, halved, cleaned, trimmed |
* |
| ¼ | ounce |
mushrooms, porcini, dried
|
* |
| 1 | cup |
chicken broth
|
|
| ¼ | cup |
balsamic vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | each |
asparagus
spears |
*
|
| 226.8 | g |
mushrooms, morel
fresh, halved, cleaned, trimmed |
* |
| 7.2 | ml/g |
mushrooms, porcini, dried
|
* |
| 237 | ml |
chicken broth
|
|
| 59 | ml |
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 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.
