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
Directions
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.
Nutrition Information (per serving):
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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