Source: Chef Michael Fusco, Flavors Restaurant, Tulsa, Oklahoma

2 tablespoons olive oil
5 to 6 fresh morel mushrooms, cleaned
1 spring onion
2 to 3 stalks asparagus
4 ounces angel hair pasta
2 to 3 ounces whole butter, slightly softened
1/2 cup white wine
Salt and pepper
Freshly grated pecorino Romano cheese

Preheat a medium size saut?pan with olive oil.

Over medium heat quickly saut?the vegetables, deglaze the pan with white wine and add the softened butter.

Gently cook the vegetables and sauce until the butter is incorporated. Season with salt and pepper. Toss with angel hair pasta, and serve with fresh grated Romano cheese.