Yesterday evening I was test riding a bicycle that I modified for a friend. I turned off-piste, as they say in the Alps, and bounced into the fields and forests high in the hills over Lake Leelanau. I ditched the bicycle in a sumac bramble and walked into the woods. Within minutes I was surrounded by a congregation of morels.
Morel and asparagus omelets are special. It is very important that you cook your omelet with a low flame, in a fair quantity of butter. Boil the asparagus, cut on the bias, for four minutes in salted water. Saute the morels in butter until just right. Whip two eggs with a bit of milk, pour into well-buttered & patiently heated omelet pan. Add the asparagus and morels. Do not over cook, browning is not desirable nor is dryness. Serve imediatamente with a side of sliced and salted radishes. Garnish the omelet with a bit of asparagus and salt al gusto.