Look forward to this fine asparagus recipe:
Remove the peel from the asparagus spears and make a stock from the peels with salt and a tiny bit of sugar. Drain the peels, strain the stock and now simmer asparagus spears in the stock for ten minutes. Remove and cut each spear into 3 pieces.
Measure out about 300 ml of asparagus stock and reduce to a third together with the whipped cream, season with a tiny bit of juice from a lemon. Briefly sauté the asparagus spears and fresh morels in butter and pour in the well-reduced sauce.
Season to taste with salt and freshly ground pepper and garnish with fresh chervil.