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Recipe Name: Asparagus And Morels In Wild Mushroom Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

32 Asparagus spears
1/2 Pound(s) Fresh morels, halved
cleaned and trimmed
1/4 Ounce(s) Dried porcini mushrooms
1 Cup(s) Chicken stock or water
1/4 Cup(s) 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 2-3 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, (
Reprinted with permission from Whole Foods Market Meal-Master
compatible format courtesy of Karen Mintzias File

Nutrition (calculated from recipe ingredients)
Calories: 143
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 2338.4mg
Potassium: 1458.7mg
Carbohydrates: 24.3g
Fiber: 8.4g
Sugar: 2.4g
Protein: 15g

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