For the spaghetti with asparagus and morels, clean the morels, rinse them briefly with water and cut them in half. Peel the asparagus at the lower ends, if there are woody parts, cut them away and cut the stalks into short pieces.
Sauté the asparagus in ghee, add the morels and pour in the whipping cream, let it boil down a bit.
Cook the spaghetti according to package directions in plenty of salted water until al dente, drain and mix with the sauce. Season with salt and pepper and stir in the chopped parsley.
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