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.
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
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.
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