Clean the morels, wash them thoroughly with cold water. Leave them whole if they are small, cut in half if they are big. Put in a frying pan with 20 g butter and chopped shallot, then steam for 5 minutes, drain. When serving, cover with boiling cream tied with the egg yolks. Season with salt and pepper, juice of lemon and bundle of chives. Cut the asparagus to the same length without breaking them, peel them from tip to the toe with a peeler. Wash, drain and bind in a bunch of 6-8 pieces. Cook the asparagus boots in boiling salted water for about 15 minutes. Take them out and refresh them, then drain on a cloth, keep cool. Reheat the asparagus in a warm salted bean. Drain on a cloth, cut the string, arrange on a plate and cover with morel sauce.