| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Sami |
Vegetables |
4 |
Servings |
INGREDIENTS
| 32 |
|
Asparagus spears |
| 1/2 |
lb |
Fresh morels; halved, cleaned and trimmed |
| 1/4 |
oz |
Dried porcini mushrooms |
| 1 |
c |
Chicken stock or water |
| 1/4 |
c |
Balsamic vinegar |
INSTRUCTIONS
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
saute 2-3 minutes. Toss morels in 2/3 of the vinaigrette. Divide among the
spears and drizzle a little vinaigrette around each.
Nutritional Info Per Serving: Protein: 4 gr. (7%); Carbohydrates: 12 gr.
(21%); Fat: 18.5 gr. (72%); Calories: 215; Sodium: 444 mg.; Cholesterol: 4
mg. Exchanges: 2 Vegetable, 3.5 Fat Serves 4
Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from Whole
Foods Market Meal-Master compatible format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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