Linguine with Morels and Asparagus

Clean the morels, cut them in half and wash them briefly in water. Peel the asparagus at the lower ends, cut away the woody parts and cut the stalks into fine slices. Sauté the asparagus in a little butter, add the morels and deglaze with Madeira. Pour in veal jus and whipped cream and let everything boil down. Meanwhile, cook the linguine in salted water until al dente, drain and add to the sauce. Season with sea salt and pepper and stir in the chopped parsley.

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