Recipe courtesy of Food Network Kitchen

Sauteed Asparagus Fennel with Gorgonzola

Getting reviews...
Save Recipe
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
Share This Recipe

Ingredients

Directions

  1. 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. 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.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now