Morel and Asparagus Linguine with Wild Ramps
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Morel and Asparagus Linguine with Wild Ramps
Category
Potatoes, Pastas and Grains
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
Ingredients
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.