Asparagus And Morels In Wild Mushroom Vinaigrette Recipe

• 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

1. Trim and blanch asparagus till tender and stop the cooking by immersing in cool water.
2. Drain and reserve.
3. Soak porcini in stock or possibly water.
4. Bring to a boil and reduce volume to 1/4 c.. Strain.
5. In blender, combine balsamic vinegar and the mushroom soaking water.
6. Emulsify oil into base and season with salt and pepper.
7. Steam asparagus for 1 minute to rewarm and arrange on hot plates.
8. Saute/fry morels in butter till they release their juices.
9. Increase heat and saute/fry 2-3 min.
10. Toss morels in 2/3 of the vinaigrette.
11. Divide among the spears and drizzle a little vinaigrette around each.

fresh morels, porcini mushrooms, chicken, balsamic vinegar

Taken from cookeatshare.com/recipes/asparagus-and-morels-in-wild-mushroom-vinaigrette-70714 (may not work)