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Asparagus and Morels in Wild Mushroom Vinaigrette

 

21

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 3519% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 89mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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