You may also like
Categories:Viewed: 80 - Published at: 3 years ago
Ingredients
- 1 pound medium asparagus, trimmed and peeled
- 1 large fennel bulb
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 2 cloves garlic, smashed
- 2 tablespoons chopped fresh thyme leaves
- Kosher salt and freshly ground pepper
- 4 ounces Gorgonzola, crumbled
Method
- 1.
- Slice the asparagus spears diagonally into 1 1/2-inch pieces.
- Cut the fennel in half and remove the tough inner core.
- Separate the layers and then cut each layer into long thin strips.
- 2.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the fennel and onion and cook until tender, about 5 minutes.
- Add the asparagus and garlic and cook, stirring often, until the vegetables are tender yet firm, about 8 minutes.
- Stir in the thyme and season with salt and pepper.
- Transfer to a serving dish and crumble the gorgonzola over top.
- Serve warm or at room temperature.
- Calories: 217
- Total Fat: 15 grams
- Saturated Fat: 7 grams
- Total Carbohydrates: 13 grams
- Protein: 10 grams
- Sodium: 539 milligrams
- Cholesterol: 25 milligrams
- Fiber: 6 grams
