- 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.
