Using a vegetable peeler, peel the lower ¾ of the asparagus, or break off the ends. Chop the asparagus into 1/2 inch pieces, leaving the tips intact. Set the tips aside.

Heat 2 tablespoons grapeseed oil in a medium size soup pot over a medium high heat. When the oil is heated add the onion and cook until the onion is soft, a few minutes. Add the asparagus (but not the tips) and continue cooking, stirring often, until the asparagus begins to soften, about 5 minutes. Don’t let anything get brown! Turn the heat down a bit if you need to. Add the stock, cover and cook at a bare bubble over a medium heat, for 30 to 35 minutes until the asparagus are very soft. Take the soup off the heat.

In the meantime, heat the remaining tablespoon of grapeseed oil in a medium skillet over a medium heat and add the morels. Cook the morels until they deflate and soften, about 5 minutes. Add a splash of sherry and the water and continue cooking until the morels are fork tender.

Puree the asparagus soup in batches. Add the asparagus tips and return the soup to a medium heat. Cook gently until the asparagus tips are tender, about 15 to 20 minutes. Add butter and the white wine and season to taste.

Serve the soup with a share of the morels on top of each bowl. A little fresh chopped parsley is nice, or fresh chopped chives.