Garlic olive oil · Potatoes Pastas and Grains · Sicilian Lemon balsamic ·Mar 26, 2024

Morel and Asparagus Linguine with Wild Ramps

Name: Morel and Asparagus Linguine with Wild Ramps
Ingredients: 12 oz cleaned and halved morel mushrooms; 6 oz asparagus cut into 1-inch pieces; 6 oz cleaned wild ramps cut into 1-inch pieces; 1 tablespoon Fustini's Garlic olive oil; 1 tablespoon butter; 1 small shallot, minced; ¼ cup dry white wine; 2 teaspoons Fustini's Sicilian Lemon balsamic; ¼ cup vegetable broth; ¾ cup heavy whipping cream; 1 teaspoon chopped fresh sage (or rosemary); 3 cups cooked linguine noodles; salt and pepper to taste

Submitted by Charlene Hunt, Fustini's Petoskey

Ingredients

12 oz cleaned and halved morel mushrooms
6 oz asparagus cut into 1-inch pieces
6 oz cleaned wild ramps cut into 1-inch pieces
1 tablespoon Fustini's Garlic olive oil
1 tablespoon butter
1 small shallot, minced
¼ cup dry white wine
2 teaspoons Fustini's Sicilian Lemon balsamic
¼ cup vegetable broth
¾ cup heavy whipping cream
1 teaspoon chopped fresh sage (or rosemary)
3 cups cooked linguine noodles
salt and pepper to taste

Directions

In a large skillet, heat olive oil and butter over medium/high heat. Saute morels, asparagus and ramps until cooked through (about 5-7 minutes). Remove morels, asparagus and ramps from the skillet. Add shallot, fresh herbs, balsamic and white wine. Stirring constantly, reduce by ¼,.
Add vegetable broth and whipping cream and reduce (until sauce starts to coat the back of a spoon) for about 7 minutes. Add back in morels, asparagus and ramps. Toss with linguine noodles until well mixed and noodles are well coated with sauce. Salt and pepper to taste.

Morel and Asparagus Linguine with Wild Ramps