Morchellas stuffed with sweetbreads with PX.- style foie sauce, wild asparagus flan and vegetable crunch.

For the crispy vegetables fry leek and finely chopped sweet potatoes in abundant oil. Blanch the mushrooms in salted water for 2 minutes, drain and set aside. Sauté the sweetbreads with the spring onions, add heavy cream and reduce. Take mixture and blend to a dense cream. Let cool. Fill the mushroom with the creamed sweetbread using a piping bag. Sauté the mushoorms with the foie cut into cubes. Once the foie has browned add the P.X. ???  and a bit of heavy cream. Reduce until the sauce is thick and heavy. Spread on a plate with the ASPARAGUS flan and decorate with the vegetables.