Asparagus And Morels

1/2 lb Fresh morels; halved,

-- cleaned and trimmed 1/4 oz Dried porcini mushrooms

1 c Chicken stock or water

1/4 c Balsamic vinegar

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 1/2 gr. (72%); Calories:

215; Sodium:

444 mg.; Cholesterol:

4 mg. Exchanges:

2 Vegetable,

3 1/2 Fat Serves

Copyright Whole Foods Market, 1995, This e-mail address is being protected from spambots. You need JavaScript enabled to view it (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias