Bring a small pot of lightly salted water to a boil over high heat. Have a bowl of ice water ready. Cook the peas until bright green and tender, about 30 seconds for fresh and 1 to 2 minutes for frozen. Quickly transfer the peas to the bowl of ice water. When completely cool, drain the peas and set aside.
In a large (12-inch) skillet, heat the olive oil over medium-high heat. Add the morels and fiddleheads and let them brown well on one side, about 2 minutes. Add the peas, spinach, broth, butter, and a pinch of salt. Cook, stirring occasionally, until the spinach wilts and the liquid reduces to a glaze, about 5 minutes. Add the parsley and chives and season to taste with salt and pepper. Serve immediately.
Photo: Scott Phillips