Snail Butter

1. Sweat and season the shallots, button mushrooms and garlic in a little butter until completely soft and then leave to cool.
2. Combine all of the ingredients in a bowl with the butter, season and mix well.

Confit Egg Yolk

1. Place the egg yolk and vegetable oil in a small vacuum pack bag, seal and place in a water bath at 65 degrees for 55 minutes.

Mushroom Puree

1. Melt the butter in a large pan over a low heat, add the Portobello and Shitake mushrooms, season and cook until caramelised. Deglaze with the sherry vinegar and madeira.
2. Add the double cream and milk. Bring it to a simmer and cook for 4 minutes.
3. Remove the thyme and Place everything else into a blender and blend until smooth. Pass through a fine sieve.

Morels and Asparagus

1. Heat a small pan and add the shallots, sweat for a minute before adding the morels. Season cover with a lid and sweat for a further minute.
2. Add white wine allow to cook out for a minute before adding the chicken stock.
3. Cover with a lid again and leave to braise for a further 4 to 6 minutes. Add the asparagus and cover again cooking for a further 2 minutes until tender.
4. Remove the lid, reduce the remaining liquid, add the snail butter and create an emulsion.
5. Check seasoning add wild garlic and a splash of white wine to finish.

“Toast”

1. Mix the eggs and milk together and season with salt and pepper
2. Soak the brioche in the egg for 1 minute, turn over and soak the other side for another minute.
3. Warm a non-stick pan, add a splash of oil and then the soaked bread. Cook until golden before turning over.
4. When brown on both sides add a knob of butter and the snail butter. Let it start to foam and brown, baste the bread then remove from the pan and drain on a rack.

To Assemble

1. Place the toast on a plate, spread mushroom puree on top. Then the confit egg yolk.
2. Spoon the morels and asparagus on the top to make a generous pile including the remaining butter and juices from cooking the mushrooms.
3. Garnish with wild garlic shoots and flowers.