Les asperges vertes de pays a la mousseline d’asperges sauvages des oliviers et aux morilles sauvages

• 450 g/1 lb green asparagus
• 12 spears wild asparagus

Trim the green asparagus and cut them in two. Poach the top halves in boiling salted water for 6–8 minutes, or until just tender. Remove from the heat, drain, and place in a bowl of iced water. Drain again.

Chop the wild asparagus finely and sauté them in olive oil and 2 tablespoons butter until tender. Reserve.

Add the remaining butter to the pan; when it froths, add the double