Soften the morels in water for approx. 30 mins. Remove the morels, rinse well and drain. Finely chop half of the morels, halve the rest.
Bring the water, lemon juice, salz, sugar and butter to the boil in a wide pan. Add the asparagus, simmer over a medium heat for approx. 8 mins. until just soft. Remove the asparagus, drain. Set aside the asparagus water. Cut the tips off the asparagus (approx. 4 cm). Cut half of the remaining asparagus diagonally into slices, roughly chop the rest.
Mix the mascarpone and lemon zest with the chopped morels and asparagus, season.
To shape the pasta
Roll out the pasta dough in batches, halve lengthwise, cut into approx. 8 cm squares. Place ½ tbsp of filling on the lower half of each square, brush the edges of the dough with egg, roll up from the bottom. Press the sides together firmly, pressing out any trapped air. Cook the pasta in the reserved, just-boiling asparagus water for approx. 7 mins., drain and keep warm.
Heat the butter in a non-stick frying pan. Sauté the asparagus tips, sliced asparagus and remaining morels for approx. 5 mins. Add the pasta bonbons, heat gently. Sprinkle the cheese on top of the pasta.