Melt 2 tablespoons of the butter in a large, deep skillet. Add the potatoes and carrots and cook over moderate heat until softened, about 10 minutes. Add the asparagus and morels, season with salt and pepper and cook over moderately high heat, stirring frequently, until the asparagus is crisp-tender, about 3 minutes. Add the scallions and cook, stirring, for 2 minutes. Add the kale and cook, stirring frequently, until wilted, about 2 minutes longer. Stir in the peas and cook just until heated through. Season the vegetables with salt and pepper and transfer to a large bowl. Stir in the snipped chives and chopped parsley.