Wash, peel, and trim the tough ends from the asparagus. Cook in lightly salted water with a touch of butter and sugar until tender yet firm.
Meanwhile, trim the earthy stems from the morels, wash thoroughly in a basin of water, and drain. Peel and finely slice the shallots.
In a saucepan, combine white wine, vinegar, peppercorns, and bay leaf. Reduce to a few tablespoons.
Clarify the butter by melting it and skimming off the foam, then strain.
In a bain-marie, whisk egg yolks with the reduced wine and 2 tablespoons water until thickened. Remove from heat and gradually emulsify in the clarified butter. Season with salt and pepper.
Halve larger morels and sauté in butter with half the shallots. Add poultry stock and simmer for 1 minute. Reserve some whole morels for garnish, slice the rest, and fold into the sauce with remaining shallots. Finish with whipped cream.
Sauté remaining shallots in olive oil, deglaze with fish stock. Season turbot lightly, add to the stock, and bake at 160°C for about 5 minutes.
Plate the asparagus and morels, top with turbot, and drizzle with sauce.
Chef Hubert's Note: This recipe works well with dried morels and canned white asparagus. Turbot can also be pan-fried instead of poached for a crispier finish.
