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Ingredients
- 32 x asparagus spears
- 1/2 lb fresh morels, halved, - cleaned and trimme
- 1/4 ounce dry porcini mushrooms
- 1 c. chicken stock or possibly water
- 1/4 c. balsamic vinegar
Directions
- Trim and blanch asparagus till tender and stop the cooking by immersing in cool water. Drain and reserve. Soak porcini in stock or possibly water. Bring to a boil and reduce volume to 1/4 c.. 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 hot plates.
- Saute/fry morels in butter till they release their juices. Increase heat and saute/fry 2-3 min. Toss morels in 2/3 of the vinaigrette. Divide among the spears and drizzle a little vinaigrette around each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 59 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 101mg | 4% |
| Potassium 387mg | 11% |
| Total Carbs 9.94g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.83g | 3% |
| Protein 4.12g | 7% |
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