Wash the morels in several changes of cold water to extract any sand. Drain, and pat dry on a clean kitchen towel. Cut through the shells of the quail eggs with a sharp paring knife and pour each egg into individual spoons.
Heat the remaining clarified butter over a low heat in a large non-stick pan. Spoon the eggs into the butter and fry for 15 - 25 seconds until the egg white has set and the yolks are still soft. Remove the pan from the heat to prevent the eggs from overcooking. Lift the eggs from the pan with a palette knife, place on a warm plate and lightly season with salt and freshly ground pepper. Take an appropriate sized pastry cutter and trim the edges of the eggs to give them a neat, round shape. Reheat the morel cream sauce.
Heat the olive oil in a heavy-based pan and sauté the morel mushrooms for 2 minutes. Season with salt and freshly ground pepper, remove them from the pan and drain.
Place 4 asparagus spears on a warm plate. Place 2 fried quail eggs on top of the asparagus and arrange the morels and sliced truffle over and around the them. Spoon the morel sauce over and around the asparagus and garnish the dish with sprigs of chervil.
© 2005 Liam Tomlin. All rights reserved.