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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