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