Remove stems from morels and reserve for another use. If using dried morels, soak in hot water 30 minutes. Melt butter in large skillet over medium heat. Add cream, Madeira, salt and pepper, and simmer over medium-low heat 5 minutes. Remove mushrooms and continue to cook liquid until it is thick enough to coat back of spoon.
Return mushrooms to sauce.
Blanch asparagus and fiddleheads in boiling salted water 3 minutes. Spoon equal amounts of mushroom cream sauce over asparagus and fiddleheads. Top with crumb mixture. Bake in preheated oven 10 minutes. Place under hot broiler to brown top.