32 asparagus spears
1/2 lb fresh morels, halved, - cleaned and tri
1/4 oz dried porcini mushrooms
1 cup chicken stock or water
1/4 cup balsamic vinegar
Directions
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
Servings: 4 servings
Asparagus & Morels In Wild Mushroom Vinaigret Recipe brought to you by Recipe Ideas
Categories: Mushroom; Vegetable
The History of Recipes
We are able to track the history of `recipes` far back into ancient history, in fact as far back as early Egypt, and possibly even further than that. Interesting though that maybe, sadly, these ancient cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
Later on, in Roman times 25BC a man called Apicius created some scripts describing recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals were split into starters, main meal and desserts, a very modern way of dining. He also recounts how the Roman cooks made use of many spices, including a few that are still present in modern kitchens such as basil, fennel and parsley. During the succeeding few hundred years, the upper-class families of Europe competed with each other to serve up the most extravagent banquests, and because of this the best chefs and their recipe collections were at a premium. However, it was during the 19th century that cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording popular recipes of the day. By the arrival of the 1900s, cooking publications were in high demand, as a result of higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Asparagus & Morels In Wild Mushroom Vinaigret recipe.
