Sweet Asparagus, Sumptuous Succulent Morel Mushrooms and Fluffy Scrambled Eggs

Cut 1" off the ends of 8-10 spears fresh asparagus and place in a microwave safe dish. Rinse under running water, drain and cover with cling wrap. Microwave on high for 1 minute, or until the asparagus is crisp tender.
Drain asparagus and set aside to cool to room temperature.
Place 10-12 whole fresh morel mushrooms in a water bath. Rinse and add new water 2 or 3 times until the water is clear when you pour it off. Place rinsed morels on paper towel to drain and set aside.
Melt 1 tbsp unsalted butter and 1 tbsp olive oil in a small skillet over medium heat. Add 2 cloves grated garlic and season with kosher salt and freshly ground black pepper stir to combine. Sauté for about 3-4 minutes until the garlic is soft and becomes fragrant. Do not brown.
Increase heat to medium high and add the mushrooms, toss to combine and sauté until the mushrooms have lost some of their juice and are beginning to get a bit firm, about 5 minutes.
While sautéing the mushrooms, add 4 whole eggs to a small bowl and whisk to combine. Season with kosher salt and freshly ground black pepper.
Remove mushrooms to a plate, drain the butter and oil but leave a film at the bottom of the pan and add the whisked eggs.
Gently fold, lifting and turning the liquid egg over itself to create soft pillowy clouds.

Toast 4 slices baguette and spread each slice with a thin layer of Hellman's mayonnaise. Top the baguette slices with 4-5 spears of steamed asparagus. Top the asparagus with scrambled eggs and finally add the garlic butter sauteed morels. Season with kosher salt and freshly ground black pepper and serve.