Recipe for Asparagus with Wild Garlic, Hollandaise Sauce, and Soft-Boiled Egg.

Soak your morels in a little water for 30 minutes. Blanch the wild garlic leaves in a broth, either vegetable or chicken. Set aside on a cloth. Lightly peel the asparagus. Cook it in boiling water for 15 minutes.

Soft-boiled eggs. Submerge the eggs in boiling water. Let them cook at a gentle boil for 6 minutes, no longer. Then transfer them to a container filled with very cold water.

Hollandaise Sauce
Mix the egg yolks with the tablespoon of cold water. Place everything in a double boiler and whisk until a frothy cream is obtained. Then add the butter piece by piece while continuing to whisk. Season with salt and pepper. Then incorporate the lemon juice. Set aside.

To finish, plate the dish. Wrap the asparagus in the wild garlic leaves. Then brush the leaves with olive oil. Place 2 tablespoons of hollandaise sauce at the bottom of the plate. Next, place the asparagus wrapped in wild garlic leaves. Then, place the morel mushroom on top of the middle asparagus. Arrange your soft-boiled egg and the various flowers on the plate. Finally, serve at the table.