Of course, we know where to source, if not doing our own foraging...
The Minimalist - The Flavor of Spring - NYTimes.com:
"In an ideal world, here’s what a spring dish might look like: you take morels from your foraging trip, cream and butter from your cow, and asparagus, shallots and herbs from your garden. You combine them in any way that makes sense to you, and then you thank the forest, the cow and your backyard for providing you with such amazing bounty."
Recipe - Asparagus With Morels and Tarragon - NYTimes.com: