Roasted Asparagus And Fennel Recipes

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ROASTED ASPARAGUS AND FENNEL



Roasted Asparagus and Fennel image

Provided by International Cuisine

Categories     Side Dish

Time 25m

Number Of Ingredients 4

1 bunch of fresh asparagus
1 fennel bulb with fronds
olive oil
salt and pepper

Steps:

  • preheat oven to 425 degrees
  • snap one asparagus and cut the rest at the same place on the stem
  • slice one fennel bulb into bite size pieces
  • chop the fronds and set aside
  • put the asparagus and fennel bulb in a roasting pan and drizzle it with some olive oil
  • put in oven for about 20 minutes or until fork tender and roasted
  • Salt and pepper to taste
  • sprinkle with the fennel fronds to garnish
  • serve warm

ROASTED BABY ARTICHOKES, ASPARAGUS, AND FENNEL WITH OLIVES



Roasted Baby Artichokes, Asparagus, and Fennel with Olives image

Yield serves 6

Number Of Ingredients 9

1 bunch (12 ounces) asparagus
2 medium fennel bulbs
8 baby artichokes
1 lemon, cut in half
1 1/2 cups large green olives, such as Cerignola
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Preheat the oven to 375°F. Trim the ends of the asparagus; cut the stalks into 3-inch lengths. Place in a large bowl; set aside. Trim the leaves from the fennel; cut the bulbs in half and into thin wedges. Add to the bowl with the asparagus.
  • Remove and discard any tough outer leaves from the artichokes. Cut into quarters; remove and discard the purple chokes. Rub the artichokes all over with cut lemon to prevent browning; add to the bowl with the asparagus. Add the olives, olive oil, lemon juice, salt, and pepper; toss to combine well.
  • Transfer to a roasting pan. Roast until the vegetables are tender and just starting to brown, about 30 minutes. Serve hot or at room temperature.

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