Have fun preparing this mushroom dish!
Clean the mushrooms and cut them into slices. Sauté the shallot in butter with a pinch of sugar. Add the mushrooms and fry them at high temperature until they turn golden brown. Then add sherry, whipping cream and veal stock and cook a little. Season to taste and stir in the parsley.
Clean the asparagus tips, rinse and steam in a little water with salt, sugar and butter until al dente.
Meanwhile, make the pasta in enough salted water. Drain and mix with the mushroom mixture, asparagus spears and chervil. Serve with or without Parmesan cheese in heated plates.
Outside the classic asparagus season, green asparagus can be used just as well for this recipe.