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.
Cooking Light MARCH 2014
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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