Preparation time: 20 minutes
Cooking time: Under 30 minutes

The Cannes Festival always coincides with the asparagus season. Elizabeth Taylor, a habituée of the Martinez, always asks Christian Willer to make her favorite dish when she comes through, a first course that combines wonderful spring flavours in a delicate chervil sabayon.

1. In a casserole, heat the butter and oil,
2. sauté the asparagus, the pork pieces, the shallot and garlic until golden; add the morels; season;
3. let simmer for 10 to 15 minutes depending on the size of the asparagus;
4. meanwhile, cook the peas separately in salted water.

Making the Sabayon

1. In a small saucepan over low heat, whisk the egg yolks with the chicken broth until the mixture increases in volume and becomes frothy; add the chervil;
2. arrange the asparagus and the sabayon attractively on plates;
3. spoon the cooking liquid from the vegetables over the asparagus.