Asparagus and Morels in Wild Mushroom Vinaigrette

1. 1

   Trim and blanch asparagus until tender and stop the cooking by immersing in cold water.

2. 2

   Drain and reserve.

3. 3

   Soak porcini in stock or water.

4. 4

   Bring to a boil and reduce volume to 1/4 cup.

5. 5

   Strain.

6. 6

   In blender, combine balsamic vinegar and the mushroom soaking water.

7. 7

   Emulsify oil into base and season with salt and pepper.

8. 8

   Steam asparagus for 1 minute to rewarm and arrange on warm plates.

9. 9

   Saute morels in butter until they release their juices.

10. 10

    Increase heat and saute 2 to 3 minutes.

11. 11

    Toss morels in 23 of the vinaigrette.

12. 12

    Divide among the spears and drizzle a little vinaigrette around each.

* Per serving · 4 servings · Values may vary.

No additional tips available.