Pasta with Morels, Ramps,Asparagus & Goat Cheese
This recipe is adapted from one in Gourmet Magazine. For
our version, we use ramps, which, when
combined with the morels, give the sauce that
characteristic "edge" that comes from using wild
ingredients. Add some crusty bread and tossed greens with
a red wine vinegar and some fine quality olive oil and
you have a premier gourmet dinner. Oh, and don't forget
the wine. A wild dish like this needs a robust red
wine, something dry and rough that brings your palette
Cook the ramps in butter over medium low heat in a heavy skillet. When the ramps have softened, add the wine and simmer until the wine reduces by about half.
Add the chicken broth and the mushrooms, then simmer for about ten minutes, or until the mushrooms have become tender.
Add the cream and the goat cheese and cook over low heat, stirring until the cheese melts.
Stir in the cooked asparagus, chives, and the salt and pepper. Keep the sauce warm.
Meanwhile, cook the pasta according to directions and drain thoroughly.
Toss the pasta with the sauce and serve piping hot.