Recipe courtesy of Food Network Kitchen

Sauteed Asparagus Fennel with Gorgonzola

Name: Sauteed Asparagus Fennel with Gorgonzola
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
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

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Total: 35 min

Prep: 20 min
Cook: 15 min

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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.