Bring a large stockpot of salted water to a boil, and add asparagus. Cook until bright green and tender, about 4 to 6 minutes. Remove asparagus from water, and transfer to a bowl of ice water to stop the cooking. Remove from ice water, drain, and set aside.
Fill a large skillet with water, bring to a boil, and reduce to a gentle simmer. Carefully crack eggs, 1 at a time, into a small bowl, and then slide into simmering water. Poach eggs in simmering water. Using a skimmer, pull the whites over the yolks, until yolks are just set, 3 to 4 minutes. Remove eggs from the water with a skimmer, and transfer to a bowl of ice water to cool and stop cooking.
In a large saute pan, heat 1 tablespoon olive oil over medium heat Add shallots, and cook until translucent, about 2 to 3 minutes. Add morels, wine, chicken stock, and roasted garlic, if desired. Season, to taste, with salt. Cook until tender, about 5 minutes. Remove from pan, and reserve.
Place radicchio leaves in a large, shallow bowl. Arrange prosciutto on top in a decorative pattern.
Whisk balsamic vinegar, Dijon mustard, and remaining 2 tablespoons olive oil together in a small bowl. Season, to taste, with salt, pepper, and sugar. Drizzle vinaigrette over prosciutto.
Sprinkle cilantro over top, and cover with baby greens. Arrange asparagus in 5 bunches on greens in a spoke-like pattern. Top with chervil.
Whisk together rice wine vinegar and canola oil in a small bowl. Season, to taste, with salt and pepper. Drizzle vinaigrette over asparagus.
Remove poached eggs, 1 by 1, blotting them on a piece of bread (the bread acts as a natural sponge), and place each egg between 2 bunches of asparagus. Discard bread. Top with the morels. Garnish each egg with a sprig of parsley. Serve immediately.
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