4 spears fresh asparagus (peeled, blanched and diced)
sautee the shallots in butter thdn add the morels. Add the diced asparagus and toss for a minute or so. Let the mix cool while combining the cheese, eggs and cream. Add the morels to the eggs and pout into 4 oz molds. Bakecovered in a water bathe for about 15 minutes at 350. Shake the molds to make sure that the eggs have set up. It should be ever so slightly "jiggly". Serve over a salad of tomatoes, shallots and balsamic vinegar.
Morels and asparagus are made for each other (their fllavors complement each other well) and begin to come into season in the spring. Both have long harvest seasons but to chefs, fresh morels, asparagus (as well as fiddlehead ferns, softshell crabs...) mean that spring is here!