Orecchiette with morels

Soften the morels in warm water for 30 minutes. Wash the morels well under running water, cut the large ones in half or quarters. Peel the lower third of the asparagus, cut into bite-sized pieces. Finely chop the shallots. Finely grate the cheese. Sweat half the shallots in 1 tablespoon of butter. Add the orecchiette. Add the stock in stages, stirring occasionally. After 15 minutes cooking time add the asparagus and cook for a further 15 minutes. Sweat the remaining shallots and morels in 1 tablespoon butter. Pour on the sherry and let it reduce. Add the cream and cook for a few minutes, season with salt and pepper.Stir the morels and cheese into the cooked orecchiette. Cut the chive in rolls and scatter over the dish.