Sauteed Asparagus Fennel with Gorgonzola

1. 1

   1.

2. 2

   Slice the asparagus spears diagonally into 1 1/2-inch pieces.

3. 3

   Cut the fennel in half and remove the tough inner core.

4. 4

   Separate the layers and then cut each layer into long thin strips.

5. 5

   2.

6. 6

   Heat the olive oil in a large skillet over medium-high heat.

7. 7

   Add the fennel and onion and cook until tender, about 5 minutes.

8. 8

   Add the asparagus and garlic and cook, stirring often, until the vegetables are tender yet firm, about 8 minutes.

9. 9

   Stir in the thyme and season with salt and pepper.

10. 10

    Transfer to a serving dish and crumble the gorgonzola over top.

11. 11

    Serve warm or at room temperature.

12. 12

    Calories: 217

13. 13

    Total Fat: 15 grams

14. 14

    Saturated Fat: 7 grams

15. 15

    Total Carbohydrates: 13 grams

16. 16

    Protein: 10 grams

17. 17

    Sodium: 539 milligrams

18. 18

    Cholesterol: 25 milligrams

19. 19

    Fiber: 6 grams

* Per serving · 4 servings · Values may vary.

No additional tips available.