Prepare mushrooms:

Brush any dirt or grit off the morels with a soft brush. Slice in half and rinse off any type of sand or organic debris, then pat mushrooms dry.

Prepare pasta:

Prep vegetables and cook off the pasta.

Saute the asparagus in a mix of garlic, olive oil and butter; add scallions, peas, mushrooms, dill, salt and pepper about halfway through the saute time for the asparagus.

Deglaze with wine.

Whisk cornstarch and lemon juice into the chicken broth and add to pan; stir until lightly thickened over med-low heat.

Add pasta and toss to mix.

Serve garnished with additional dill and Parmesan cheese.