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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.
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