Asparagus With Chanterelles And Hazelnuts

• 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 creme fraiche

1. Combine asparagus, olive oil, pepper, and salt on a baking sheet; bake at 425u0b0 for 9 minutes. Melt butter in a skillet over medium-high heat. Add mushrooms; saute 3 minutes. Stir in hazelnuts, wine, and thyme; cook 1 minute. Stir in creme fraiche. Top asparagus with mushroom mixture.
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asparagus, olive oil, pepper, kosher salt, butter, chanterelle mushrooms, hazelnuts, white wine, thyme, crueme fraueeche

Taken from www.myrecipes.com/recipe/asparagus-chanterelles-hazelnuts (may not work)