What do you do when you only have a few morels and you want to stretch them into a whole meal, and still actually taste them? Sometimes, simplicity works best. Few foods flatter mushrooms better than eggs. Here's a scrambled egg variation with asparagus and Morchella elata.
Break the eggs into a bowl and stir with a fork. Sautée the morels and asparagus in olive oil or butter for several minutes. Add the eggs, and keep stirring. While stirring, add the herbs (chives, nutmeg, parlsey, salt, pepper.) Ass the eggs start to solidify, add the milk and stir it in. This will add moisture to the eggs and slow down the cooking. Remove from heat while still moist and serve immediately.