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Asparagus and Morels in Wild Mushroom Vinaigrette Recipe

Asparagus and Morels in Wild Mushroom Vinaigrette Recipe

Postby HighHeelKitchen » Fri Jun 24, 2011 5:56 pm

Asparagus and Morels in Wild Mushroom Vinaigrette:
32 Asparagus spears
1/2 lb fresh Morels, halved, cleaned and trimmed
1/4 oz dried porcini mushrooms
1 cup chicken stock or water
1/4 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 1/4 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 2 to 3 minutes. Toss morels in 2/3 of the vinaigrette. Divide among the spears and drizzle a little vinaigrette around each.


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