Slice the wild and the white asparagus. Scald them and then sauté them with olive oil in a wok over medium heat.
For the cream, lightly fry the chopped garlic and chopped boletus during 3 minutes. Add the liquid cream, dress it with salt and let it infuse (after a first boil, let it cool without uncovering it). Afterwards, grind it and set aside.
Slice the tongue into thin fillets and leave it at room temperature. Roll it up like a canneloni with the asparagus as the stuffing.
For the vinaigrette, emulsify the olive oil with the mustard. It is important that the two ingredients are kept at room temperature. Slice the mushrooms at the last moment for them to not to oxidize.
Form a base with the mushrooms slices. Place the tongue's canneloni on top and cover it with the boletus cream. Decorate the plate with some vinaigrette brushstrokes and serve.