Sauteed Asparagus Fennel with Gorgonzola

Total Time:
35 min
20 min
15 min
  • 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
  • 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.

  • Copyright 2010 Television Food Network, G.P. All rights reserved

  • 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

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