---------- 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, wfm@wholefoods.com
   (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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