Prep the morels by washing clean, patting dry, and slicing into ¼-inch rings, or in half. Aim to have about a cup's worth. Slice the asparagus into ¼-inch pieces at a 45 degree angle, but leave the tips whole.
Pound the pheasant breasts flat with a meat mallet until you reach an even thickness. Season generously with salt and pepper. Spread flour across one plate, beat eggs in a bowl, and spread panko breadcrumbs across another plate. Dredge the pheasant in the flour and shake off the excess. Dip them in the egg wash, then coat in breadcrumbs.
When ready to cook, heat a large frying pan over medium-high heat. Add enough oil to coat the bottom of the pan in a thin layer. Once the oil is hot, lay each breast down, leaving room in between each. Fry for 2-3 minutes on the other side. Work in batches as needed.
Pour all of the oil out of the pan except for one tablespoon. Add the morels and toss to coat. leave them alone to brown for a minute on one side, stir, and drop in one tablespoon of butter. Cook for another couple of minutes, then add the garlic and a pinch of salt. once the garlic is fragrant, add asparagus and toss to mix. Pour in the fresh lemon juice and add the remaining three tablespoons of butter. Stir and cook until the asparagus is tender, but retains a snap. it shouldn't take more than a few minutes. Taste and season with salt and finish with a handful of shopped parsley.
Serve the morels and asparagus with the fried pheasant cutlets. Garnish with chives and shaved parmesan.