---------- Recipe via Meal-Master (tm) v8.02

     Title: ASPARAGUS & MORELS IN WILD MUSHROOM VINAIGRETTE
Categories: Vegetables
     Yield: 4 servings

    32    Asparagus spears
   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

 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, [email protected]
 (http://www.wholefoods.com/wf.html)
 Reprinted with permission from Whole Foods Market
 Meal-Master compatible format courtesy of Karen Mintzias

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