1. Soak the sweetbreads in buttermilk and heavy cream overnight.
2. Cook the field peas in the vegetable stock with the ham hock. When fully tender, drain and place in the dehydrator overnight. When completely dry, grind to a powder in a spice grinder.
3. Blanch the asparagus in salted water until just tender. Remove the top inch (2.5 cm) of the tips and reserve for garnish. Cut the remainder of asparagus stalk into thin diagonal slices.
4. Drain the sweetbreads from the milk. Blanch for 7 minutes in 80° C / 175° F water. Remove any sinew and portion into 60 g (2 oz.) pieces.

To serve

1. Dip the portioned sweetbreads into heavy cream, season with salt and then dip into the field pea powder.
2. Brown in a cast iron pan with whole butter, basting constantly while cooking. Cook gently for 3-4 minutes.
3. Sweat the shallot in butter. Add the morels and cook until they just begin to caramelize.
4. Add the blanched asparagus slices and warm through. Remove from the heat.
5. Shave the black truffle into the mixture and sprinkle in the black truffle vinegar.
6. In a shallow bowl place the cooked sweetbreads on the asparagus and morel ragout.
7. Warm the tips in butter and place on top of the sweetbreads.
8. For the sauce, whisk the foie gras butter into the hot veal jus. Drizzle onto plates.