Ingredients
- 32 x asparagus spears
- 1/2 lb fresh morels, halved, - cleaned and trimme
- 1/4 ounce dry porcini mushrooms
- 1 c. chicken stock or possibly water
- 1/4 c. balsamic vinegar
Description
Trim And Blanch Asparagus Till Tender And Stop The Cooking By Immersing In Cool Water. Drain And Reserve. Soak Porcini In Stock Or Possibly Water. Bring To A Boil And Reduce Volume…
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