Morels With Pappardelle Pasta and Mascarpone Sauce

Ingredients

• 2 cloves garlic, minced
• 1 tablespoon minced shallots
• 5 tablespoons butter, divided
• 1 1/2 cups heavy cream
• 1/4 cup vermouth
• 1/2 pound marscapone cheese
• pinch nutmeg
• kosher salt and white pepper to taste
• 1/2 pound morel mushrooms
• 12 ounces pappardelle pasta, cooked al dente
• 1/2 pound sugar snap peas, blanched until crisp tender
• 1/2 pound asparagus, blanched untl crisp tender
• edible flowers such as pansies or nasturtium for garnish
• white truffle oil