Yield
Serves 4
Photo: Randy Mayor; Styling: Lindsey Lower 

How to Make It

Combine asparagus, olive oil, pepper, and salt on a baking sheet; bake at 425° for 9 minutes. Melt butter in a skillet over medium-high heat. Add mushrooms; sauté 3 minutes. Stir in hazelnuts, wine, and thyme; cook 1 minute. Stir in crème fraîche. Top asparagus with mushroom mixture.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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