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@example.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 3.6mg||1 %|
|Sodium 176.1mg||6 %|
|Potassium 401.5mg||11 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 7.9g|
|Protein 5.9g||8 %|
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Calories per serving: 76
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