Ingredients:

• 1/4 pound fresh morel mushrooms
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 to 2 green garlics, sliced (white and purple bulb, and light green stalk), can sub shallots
• 1 teaspoon herbs de Provence (can use dry thyme or a combination of thyme and dry tarragon)
• 1 pound of asparagus, trimmed (choose asparagus on the thin side)
• Kosher salt
• 1/2 teaspoon freshly ground black pepper