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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.

Recipe by Cooking Light March 2014

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef'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.

Nutrition Facts

92 calories; fat 6.9g; saturated fat 1.9g; sodium 133mg.
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