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Morel and Asparagus Linguine with Wild Ramps

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Morel and Asparagus Linguine with Wild Ramps


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Morel and Asparagus Linguine with Wild Ramps

Submitted by Charlene Hunt, Fustini's Petoskey


  • 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


Step 1. 

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.

Step 2. 

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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