Asperges aux Morilles

• 3 lb (1.5 kg) asparagus
• 2 oz (50

Peel and blanch the asparagus in boiling water for about 7 minutes. Drain and fry in butter for a few minutes. Place on a platter and season with salt and pepper.

Next fry the morels in a little butter, season and put to one side. Add the rest of the butter to the pan and fry the chopped shallots until they become transparent. Add the morels to the shallots and pour in the lemon juice.