Sautéed Asparagus Spears & Ends W/ Roasted Fennel & Prosciutto
- (approximately) 15 spears young tender asparagus - chopped into thirds
- 1 large bulb fennel (sliced as thin as possible)
- 6 tablespoons olive oil
- 1 teaspoon salt (aprox.)
- black pepper
- 3 slices Prosciutto (chopped)
- 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.
- 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.
- 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.
- Nice caramel-ly, slightly crunchy-tart-rich-subtly sweet-salty starter or side dish...
bulb fennel, olive oil, salt, black pepper
Taken from food52.com/recipes/4020-sauteed-asparagus-spears-ends-w-roasted-fennel-prosciutto (may not work)