Wednesday, April 8, 2015

Roasted Asparagus with Shaved Fennel {Spring Serendipity}


Whenever I see fennel in our High Ground Organics CSA and at the farmers' markets, I know that it must be Spring! I use fennel in place of onions whenever I can. This is a mostly hands off veggie side dish that is amazing in taste and texture. Did I mention 'hands off'?? It was the perfect addition to our Easter table. I served these on a platter with my Butter-Braised Radishes over Little Gems.


Ingredients serves 10
  • 2 bunches of asparagus
  • 1 fennel bulb, trimmed and shaved (I used my mandolin)
  • fleur de sel
  • freshly ground pepper
  • olive oil

Procedure
Preheat the oven to 400 degrees F.

Snap off the last inch of the asparagus stem and discard - or save for a veggie stock. Lay your asparagus on a parchment-lined baking sheet. Lay shaved fennel on top of the spears. Drizzle with olive oil and sprinkle with fleur de sel and freshly ground pepper.

Roast for 20 minutes. 

That's it! Delicious Spring-y goodness.

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