Printanière of Purple Asparagus and Morels, a recipe from Christian Willer on the Worldwide Gourmet

Ingredients

• - 12 purple asparagus, peeled, rinsed and dried
• - 400 g (14 oz.) morels, cleaned, washed and dried
• - 8 small shallots, peeled
• - 12 cloves of new garlic, peeled
• - 400 g (14 oz.) fresh peas (180 g / 6 oz. shelled)
• - 180 g (6 oz.) pork belly, cut into pieces
• - 50 g (3 tbsp.) butter
• - 20 ml (4 tsp.) olive oil