Instructions: Bring a large stockpot of salted water to a boil, and add asparagus. Let cook until bright green and tender, 4 to 6 minutes. Remove asparagus from water, and transfer to a bowl of ice water to stop the cooking. Remove from ice water, drain, and set aside.

Fill a large skillet with water, bring to a boil, and reduce to a gentle simmer. Carefully crack eggs, one at a time, into a small bowl, and then slide into simmering water. Poach eggs in simmering water. Using a skimmer, pull the whites over the yolks, until yolks are just set, 3 to 4 minutes. Remove the eggs from the water with the skimmer, and transfer to a bowl of ice water to cool and stop cooking.

Heat 1 tablespoon olive oil in a large saute pan over medium heat. Add shallots, and cook until translucent, 2 to 3 minutes. Add morels, wine, chicken stock, and clove of roasted garlic, if desired. Season to taste with salt. Cook until tender, about 5 minutes. Remove from pan, and reserve.

Place radicchio leaves in a large shallow bowl. Arrange prosciutto on top in a decorative pattern. Whisk balsamic vinegar, Dijon mustard, and remaining 2 tablespoons olive oil together in a small bowl. Season to taste with salt, pepper, and a pinch of sugar. Drizzle vinaigrette over the prosciutto. Sprinkle cilantro over top, and cover with baby greens. Arrange the asparagus in bunches on greens in a spokelike pattern. Top with chervil.

Whisk together rice-wine vinegar and canola oil in a small bowl. Season to taste with salt and pepper. Drizzle vinaigrette over asparagus. Remove the poached eggs one by one, blotting them on a piece of bread. (The bread acts as a natural sponge.) Place 1 egg in between each spoke of asparagus. Discard bread. Top with the morels. Garnish each egg with a sprig of parsley. Serve immediately.

Serves 5.

Cuisine: "Mexican"

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