There are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 
Between the drought and fierce competition, I have not found many morels this season.
But this morning I did have three mushrooms and about as many stalks of asparagus.
I scalded the morels in water while I chopped and fried some bacon.
When the bacon was done I removed it and placed the morels and asparagus in the hot greasy pan, along with some chopped onions. I splashed them with enough red wine to form a puddle. When the wine had cooked off I added a pat of butter, a sprig of tarragon and some salt and pepper. I splashed in a puddle of water and let it bubble off, adding the cooked bacon to heat while I toasted an English muffin.
Topped with grated pecorino and washed down with peppermint tea, it made a lovely repast.
