Recipe - Asparagus And Morels In Wild Mushroom Vinaigrette

32 Asparagus spears
One half pound Fresh morels; halved,
cleaned and trimmed
One fourth ounce Dried porcini mushrooms
1 cup Chicken stock or water
One fourth cup Balsamic vinegar

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 One fourth 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 23 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 MealMaster compatible format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip