Sautéed Asparagus Spears & Ends W/ Roasted Fennel & Prosciutto

1. 1

   Preheat oven to 425. Place a piece of parchment on small baking sheet. Lay fennel on baking sheet and drizzle with 3 tablespoons olive oil and 1/4 to 1/2 teaspoon salt - depending your salt liking...Roast for about 20 mins. until tender - turning 3 times during roasting.

2. 2

   Heat additional 3 tablespoons olive oil over medium high heat in medium saucepan. Add asparagus and 1/4 to 1/2 teaspoon salt (according to your salt liking...) and a few grinds fresh black pepper. Saute on medium high, until crisp tender. Turn heat down to low and add Prosciutto. When warmed through, set aside.

3. 3

   Meanwhile, when fennel is done take out of oven and toss together with asparagus and Prosciutto. Warm through - adjust for salt and pepper and serve.

4. 4

   Nice caramel-ly, slightly crunchy-tart-rich-subtly sweet-salty starter or side dish...

* Per serving · 4 servings · Values may vary.