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Asparagus with Bacon and Morel Vinaigrette
Chef Steve Mendoza

10-12 pencil sized Asparagus Spears cut to 6"

4 Quarts boiling salted water

Cook for 1 ½ minutes at a rolling boil

Plate & dress

For use now: plate & dress

For use later: place in ice water

Bacon Morel Vinaigrette

1 strip bacon sliced along width to ¼ inch pieces

Fry on medium heat until crisp. Remove bacon and keep fat in pan.

Add 1 pinch black pepper

2 tsp morel mushrooms juice from soaking dried morels

2 tsp sherry vinegar

2 tsp olive oil

1 shallot sliced thin

12 small morel mushrooms

Saute on medium heat for 2-3 minutes stirring. Add bacon back to pan.
When done pour over asparagus