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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
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Sauteed Asparagus Fennel with Gorgonzola
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- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
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.
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