ASPARAGUS And MORELS IN WILD MUSHROOM VINAIGRETTE

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 2-3 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 Meal-Master compatible format courtesy of Karen Mintzias —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008