For the vinaigrette:

140g onion, small dice
140g, carrot, peeled, small dice
8g, red finger chili, seeded, brunoise
230g, extra virgin olive oil
12g, fleur de sel
90g, fresh lemon juice
90g, sherry vinegar

Combine first set in a pot and cook covered on medium heat until veg is completely tender. Remove from heat and add second set, stir well and keep in a warm place.

For the mushrooms:

3 parts morels, stem removed, sliced into 1/2 inch rondelles, washed in cold water until clean
1 part shitake, stemmed, cut into 1-inch wedges
1 part oyster mushrooms, cut into 1-inch pieces
Extra virgin olive oil/butter/salt/black pepper as needed

Heat a saute pan with olive oil until smoking hot and add mushrooms in an even layer, season with salt and black pepper and add a small nugget of butter. Cook until mushrooms are caramelized but still moist and tender. Reserve in an even layer in a warm place.

To serve: for 1 order

5pc jumbo asparagus, bottom trimmed, peeled, cooked a la minute in boiling water
12pc sauteed mushrooms
1oz vinaigrette (mix well)
pinch of fine herbs
fleur de sel/freshly ground black pepper

Arrange asparagus flat on a plate and scatter mushrooms on top. Drizzle dressing over all except tips, then sprinkle with fine herbs. Season gently with fleur de sel and black pepper.