Coarsely chop the morels. Sauté them in a skillet with butter and shallots for about 3 minutes. Add chicken stock and white wine, and reduce until nearly dry, about 10 minutes. Stir in cream and cook until thickened, about 8 to 10 minutes. Strain, season with salt and pepper, and keep warm.

Cut asparagus into 3-inch lengths. In the same skillet, melt butter, add asparagus, season, and cook for 2 minutes. Set aside. Add morels and water, cooking until softened, about 5 minutes. Mix into sauce.

In the warm skillet, add oil and butter. Mix flour, cornmeal, and salt in a bowl. Dredge trout in this mixture, then fry for 3 minutes each side until golden brown. Transfer to a platter and repeat with remaining filets.

On each plate, arrange crispy trout, then spoon warm asparagus and sauce over the top. Enjoy this exquisite dish!