| 1 | Trim and blanch asparagus until tender and stop the cooking by immersing in cold water. |
| 2 | Drain and reserve. |
| 3 | Soak porcini in stock or water. |
| 4 | Bring to a boil and reduce volume to ?cup. |
| 5 | Strain. |
| 6 | In blender, combine balsamic vinegar and the mushroom soaking water. |
| 7 | Emulsify oil into base and season with salt and pepper. |
| 8 | Steam asparagus for 1 minute to rewarm and arrange on warm plates. |
| 9 | saute morels in butter until they release their juices. |
| 10 | Increase heat and saute 2-3 minutes. |
| 11 | Toss morels in 2/3 of the vinaigrette. |
| 12 | Divide among the spears and drizzle a little vinaigrette around each. |
| 13 | nutritional info per serving: protein: 4 gr. |
| 14 | (7%); carbohydrates: 12 gr. |
| 15 | (21%); fat: 18.5 gr. |
| 16 | (72%); calories: 215; sodium: 444 mg.; cholesterol: 4 mg. |
| 17 | Exchanges: 2 vegetable, 3.5 fat serves 4 |
