Asparagus And Morels In Wild Mushroom Vinaigrette Recipe

1. 1

   Trim and blanch asparagus till tender and stop the cooking by immersing in cool water.

2. 2

   Drain and reserve.

3. 3

   Soak porcini in stock or possibly water.

4. 4

   Bring to a boil and reduce volume to 1/4 c.. Strain.

5. 5

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

6. 6

   Emulsify oil into base and season with salt and pepper.

7. 7

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

8. 8

   Saute/fry morels in butter till they release their juices.

9. 9

   Increase heat and saute/fry 2-3 min.

10. 10

    Toss morels in 2/3 of the vinaigrette.

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.