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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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 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
| Ingredients:
32 Asparagus spears
1/2 Pound(s) Fresh morels; halved,
1/4 Ounce(s) Dried porcini mushrooms
1 Cup(s) Chicken stock or water
1/4 Cup(s) Chopped fresh herbs |
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