| Ingredients: 4 bunches asparagus ˝ pound fresh morels, cleaned ˝ pound unsalted butter 2 cups dry white wine 1 bunch fresh thyme, picked and chopped 8 pounds yams, washed 1 cup cream 4 ounces maple syrup |
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 1. Rub yams with oil and roast in a preheated 350 degree F. oven until fork tender. Split in half, scoop out flesh and discard the skin. Put yam flesh through a food mill to puree. Place cream and maple syrup in a stainless steel pan and bring to a low simmer.
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2. Add yam puree and heat through while adding 1/2 pound butter. Season with salt and pepper.
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3. Sauté remaining 6 bunches asparagus and 1/2 pound morels in reserved butter and white wine. Season with salt and pepper. Hold warm for service.
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