1. boil the potatoes in their skins for 15 minutes; drain; peel and brown lightly in butter in a deep skillet for 5 minutes;
2. peel the asparagus; add the potatoes, pour in the chicken broth; cover and place in a 200° C (400° F) oven for 20 minutes;
3. clean the morels; add and continue cooking for another 5 minutes;

Presentation

1. place the potatoes, the morels and asparagus onto warmed plates;
2. add the cream and the nutmeg to the cooking juices; heat over a low flame;
3. pour the sauce over the vegetables; decorate with parsley and serve hot.