Shows
In the Kitchen
Sauteed Asparagus Fennel with Gorgonzola
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Share This Recipe
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Paul Kahan
Grilled Chicory and Asparagus Salad
26m
Intermediate
CLASS
PREMIUM
Ashley Christensen
Asparagus-Mushroom Sauté with Cream
8m
Easy
CLASS
PREMIUM
Ana Calderone
Gluten-Free Chocolate Cake
18m
Easy
CLASS
PREMIUM
Alex Guarnaschelli
Roasted Asparagus with Salsa Verde
12m
Easy
CLASS
Take a Class on
Food Network Kitchen
Michael Ruhlman
Sautéed Scallops with Asparagus Purée
13m
Easy
CLASS
Mark Bittman
Simplest Asparagus Gratin
9m
Easy
CLASS
