Ingredients
32 each asparagus spears
1/2 pound mushrooms, morel fresh, halved, cleaned, trimmed
1/4 ounce mushrooms, porcini, dried
1 cup chicken broth
1/4 cup balsamic vinegar
Method
Sources
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Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Foundational understanding of the four elements of good cooking
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Tall pot with basket — steam asparagus upright, blanch pasta
Italian pasta organized by shape — which sauce belongs with which pasta
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Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Foundational understanding of the four elements of good cooking
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Tall pot with basket — steam asparagus upright, blanch pasta
Italian pasta organized by shape — which sauce belongs with which pasta
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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 to 3 minutes. Toss morels in 23 of the vinaigrette. Divide among the spears and drizzle a little vinaigrette around each.