So simple and elegant, the synergy between chanterelles and hazelnut oil is nicely demonstrated in this dish. Make sure not to darken or overcomplicate the flavors of the ingredients with garlic...

Chanterelles with Asparagus

2        #        Medium thickness Asparagus, tough ends removed, cut in 2 inch lengths, blanched in salted water and shocked in ice water

1        ea      Shallot, minced with a sharp knife

1        #        Fresh Chanterelles, cleaned, pulled apart into bite-sized pieces

1        T        Hazelnut oil

1        T        Grapeseed, Safflower or other neutral flavored oil to taste

To taste        Salt and Pepper

1        T        Fresh Chervil, chopped

Over medium flame, heat the grapeseed oil in a large sauté pan and add the chanterelles, allowing them to wilt slightly and release and evaporate some of their liquid. Add the shallot and allow to sweat until translucent. Add the asparagus, the hazelnut oil salt and pepper. Toss the contents of the pan so that they are coated with the oil. Add a tablespoon of water to the pan, lower the heat and cover, allowing the contents to warm for a minute or two. Strain off some of the liquid before serving.

If asparagus is not in season, garden beans such as dragon tongues will work beautifully.