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Asparagus with Chanterelles and Hazelnuts

Photo: Randy Mayor; Styling: Lindsey Lower

 

Yield Serves 4
Asparagus with Chanterelles and Hazelnuts provides a perfect accompaniment to a light and healthy main dish. For this appealing side dish, start with a pound of trimmed asparagus; top with sautéed chanterelle mushrooms, toasted hazelnuts, and freshly chopped thyme. If you can’t find chanterelle mushrooms, substitute white mushrooms instead.

Ingredients

  • 1 pound trimmed asparagus
  • 2 teaspoons olive oil
  • 1/4 teaspoon pepper
  • 1/4 teaspoon kosher salt
  • 1 teaspoon butter
  • 1 1/2 ounces sliced chanterelle mushrooms
  • 2 tablespoons chopped toasted hazelnuts
  • 2 tablespoons dry white wine
  • 1/2 teaspoon fresh thyme
  • 1 tablespoon crème fraîche

Nutrition Information

  • calories 92
  • fat 6.9 g
  • satfat 1.9 g
  • sodium 133 mg

How to Make It

  1. 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.

Cook'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.