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Photo: Randy Mayor; Styling: Lindsey Lower  

Asparagus with Chanterelles and Hazelnuts

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

  • Yield: Serves 4


  • 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


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.


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.

Nutritional Information

Amount per serving
  • Calories: 92
  • Fat: 6.9g
  • Saturated fat: 1.9g
  • Sodium: 133mg

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Asparagus with Chanterelles and Hazelnuts recipe