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Recipe by: jean-daniel
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See below ingredients and instructions of the recipe
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, wfm#wholefoods.com
Reprinted with permission from Whole Foods Market
Meal-Master compatible format courtesy of Karen Mintzias
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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