Asparagus and Morel Ragout

Cover the morels with warm water and let soak for 1 hour.

Pour the soaking water through a sieve and store. Rinse the morels again under running water and pat dry well.

Heat the butter, cook morels for 2–3 minutes and set aside.

Bring water in a pot to boil and add sugar, salt and lemon juice.

Peel the asparagus, cut off ends and chop into 4 cm (approximately 1 1/2-inch) long pieces.

Put the asparagus into the boiling water, cook for 3 minutes, then add the peas and let cook for about 4 minutes until vegetables are cooked but still have a bite. Drain the vegetables, rinse briefly in cold water and dry well.

Pour the cream into a saucepan, let simmer and season with salt and pepper.