method
1. Shell the peas. Scrub or scrape the carrots, then wash and dice them. Peel the asparagus and cut off the woody ends. Cut the ends off the morel stalks and wash the morels well under cold running water. Cut large morels in halves or quarters.
2. Boil the asparagus in salted water for 25-30 minutes.
3. Melt the butter in a large saucepan or frying pan and fry the peas and carrots for a few minutes. Add the water with a little salt and the sugar, cover the pan and braise over a low heat for 20 minutes. After 5 minutes add the morels.
4. Drain and halve the asparagus. Cover the asparagus tips and keep them to one side. (You can use the lower ends in some other dish.)
5. Beat the egg yolk with the cream and stir the mixture into the vegetables with the asparagus tips. Warm through but do not boil from now on. Serve sprinkled with parsley.
Serve with: Veal Medallions or veal cordon bleu and Duchess Potatoes
