Asparagus, Fresh Morels and Baby Peas

Serves 6

1 1/2 lbs. asparagus, buttoms trimmed and peeled, if preferred
8 oz. fresh morels, cut in half
3/4 lbs. shelled fresh peas
3 tbsp. butter
1/2 cup chopped shallots

• Cook peas and asparagus seperately in boiling, salted water until just tender - 4-6 minutes, drain, keep warm.
• Melt butter, add shallots, saute for 1 minute, add morels and saute for an additional 2-3 minutes.
• Add peas and asparagus.  Season with salt and pepper.