• Gather ingredients before starting the recipe.

Asparagus

• Cut one inch from the bottom of 10-12 spears medium sized asparagus.
• Place prepared asparagus in a microwave safe dish, rinse under cold running water, drain and cover with cling wrap. Cook on high heat for 1-2 minutes, or until the asparagus is firm tender.
• Remove cling wrap and rinse under cold water to stop the cooking. Drain and set aside until ready to use.

Morels

• Soak 10-12 whole fresh morel mushrooms in cold water, making sure that the morels fill up with water.
• Swish around and fill and empty the mushrooms a couple of times to get the grit out. Then turn upside down on a paper towel and reserve until ready to sauté.
  
• Melt 2 tbsp unsalted butter in a small skillet over medium heat. Add 2 cloves garlic, grated and the leaves of 3-4 sprigs fresh thyme cook until the garlic softens, do not brown.
• Add mushrooms and toss in the butter until evenly coated. Cook for about 2 minutes, squeeze in the juice of 1/3 medium lemon, combine, then remove mushrooms to a plate. The mushrooms should not be mushy and still hold their shape.
  
• Transfer cooked asparagus to butter and toss to combine.

Hollandaise

• Prepare Hollandaise Sauce.

Finishing

• Place asparagus spears on the bottom of the plate, top with morels, either drizzle with hollandaise sauce or serve on the side and garnish with chopped egg.
• Serve immediately.