In a saucepan, bring all the ingredients to a boil. Reduce by half. Season with salt.
In a non-stick skillet, brown the chicken in the butter and oil. Season with salt and pepper. Add the chicken broth. Cover and simmer very gently until the chicken is cooked. Set the chicken aside on a plate and cover with aluminum foil. Reduce the chicken broth by half and add to the morel broth. Keep warm, if necessary.
In a large pot of salted boiling water, cook the asparagus until tender. Drain.
Slice the chicken and place with the asparagus on four plates. Drizzle with the morel broth.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.