Instructions: Peel and cut potatoes into 1/2-inch dice and place in bowl of cold water. Cut morels in half lengthwise and brush clean. Cut larger halves in half again lengthwise. Snap woody asparagus bottoms off and discard. Cut spears crosswise into 1/2-inch-long slices, reserving tips separately. Remove strings from snap peas and cut into 1/2-inch slices. Shell English peas.

Heat 1 tablespoon butter in straight-sided saute pan or Dutch oven over medium-high heat. Add morels, season with salt and pepper and saute until tender, about 5 minutes. Remove to serving dish and set aside. Lower heat to medium.

To same pan, add 1 tablespoon butter, English and snap peas, fava beans and 1 tablespoon water. Shake pan and cover. Cook peas until almost tender, about 3 to 5 minutes. Add asparagus pieces (not tips), tarragon, chives and 1 to 2 tablespoons water. Season with salt and pepper, stir, cover and cook until vegetables are tender but still bright green, about 3 minutes. Add to serving dish with morels.

Add to pan 1 tablespoon butter, drained potatoes and 2 tablespoons water. Shake pan, cover and cook potatoes over medium heat until just tender, 5 to 10 minutes, adding a little water if necessary to keep them from sticking. Season with salt and pepper.

Return reserved cooked vegetables and asparagus tips to pan and mix gently with potatoes. Cover and heat through until asparagus tips are cooked, 2 to 3 minutes. Return hash to serving dish and sprinkle evenly with cheese.

Cut remaining 5 tablespoons butter into a few pieces and place in medium skillet over medium heat. Swirling pan frequently, cook butter until it turns a rich nut brown, 3 to 4 minutes. Pour over vegetables and serve.

This recipe yields 6 to 8 serving.

Comments: Cooking the vegetables separately and combining them at the end keeps colors and flavors fresh. This makes a nice side dish with salmon or chicken and is wonderful mixed with pasta - orrechiette or large paddle-shaped cencione.

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