Chanterelle Asparagus Bake
Sheet pan dishes have become a favorite for their simplicity and flavor, and this Chanterelle Asparagus Bake is no exception. Inspired by a stash of frozen chanterelles and the fresh asparagus that starts appearing at the markets in spring, it’s a perfect way to marry two seasonal favorites—though you won’t find both fresh at the same time!
This easy, hands-off bake lets the delicate, fruity chanterelles and tender asparagus roast together, creating a beautifully balanced dish that’s as vibrant as it is effortless. Ideal for cooks who love fuss-free meals that showcase fresh ingredients in harmony.
Image: Courtesy of the MMS
Ingredients
Instructions
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Snap the woody bottoms off the asparagus and save for soup!
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If using frozen chanterelles, defrost. Cut in bite size pieces.
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Mix the cornmeal, flour, baking powder, egg, milk, and 1/2 tablespoon olive oil. The dough should be on the dry side, but if it looks too dry, add a little water.
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Preheat the oven to 350F.
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Oil an 8×10 sheet pan and spread the cornbread in a 1/2″ layer; it can be away from the sides.
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Place the asparagus in a single layer across the top of the dough.
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Distribute the chanterelles over that.
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Using a garlic press or smash-and-mince method, distribute the tiny pieces of garlic over the top.
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Dribble the rest of the olive oil over the top.
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Pop the pan in the oven for about 20 minutes until the cornbread is cooked through.
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At the table, grate the cheese over the top and cut into serving pieces.
Note
If using kefir instead of milk, use baking powder rather than baking soda. Measurements remain the same.