1. Season the morels with salt and cook gently in 100 g butter for 7 to 8 minutes. Remove from the heat, remove the morels from the pan and decant the liquid into a clean pan, leaving the last bit of the cooking liquid behind since it may contain grit.
2. Reduce the liquid by half, then add the chicken broth and the shallots; return the morels to the pan and simmer for 4-5 minutes; correct the seasoning.
3. Heat a skillet, add the olive oil and cook the asparagus until lightly coloured, 5-6 minutes; season with salt.

Presentation

1. Arrange 3 green asparagus on a plate, then 3 white asparagus crisscrossing them;
2. arrange 8 morels in the centre, spoon the sauce over top and sprinkle with parsley.