Pearled Barley Sauteed with Morels, Green Asparagus, and Wild Garlic

Directions

1. Wash and clean the mushrooms, cut lengthwise in 4 pieces, depending on their size.
2. Wash the asparagus, and cut off the ends. Finally, cut the remaining stems in 1 centimeter pieces.
3. Peel and cut the shallot into small chunks.
4. In a skillet heat 1 tablespoon of olive oil, and brown the shallot, then add the morels.
5. Season with salt, and cook for about ten minutes, stirring often.
6. Set aside in a plate.
7. In the same pan, heat 1 tablespoon of olive oil, and saute the raw asparagus over high heat for 7 to 8 minutes, until slightly crisp. Add the chopped wild garlic leaves.
8. Season with salt and pepper.
9. Add morels to the skillet, then pearled barley, and the mascarpone cheese last. Lower the heat, and mix well.
10. Serve in bowls, and garnish with chervil.