Ingredients
1 medium fennel bulb (about 1 pound)
2 tablespoons water
2 tablespoons olive oil
1/4 teaspoon finely shredded lemon peel
4 teaspoons lemon juice
8 ounces asparagus spears, trimmed
4 cups fresh spinach
1/4 cup shredded Parmesan cheese (1 ounce)
1 tablespoon thinly sliced fresh basil
1 medium fennel bulb (about 1 pound)
2 tablespoons water
2 tablespoons olive oil
1/4 teaspoon finely shredded lemon peel
4 teaspoons lemon juice
8 ounces asparagus spears, trimmed
4 cups fresh spinach
1/4 cup shredded Parmesan cheese (1 ounce)
1 tablespoon thinly sliced fresh basil
Directions
1. Trim off stem end of fennel; quarter fennel but do not remove core. Place fennel in a small microwave-safe dish or pie plate. Add the water. Cover with vented plastic wrap. Microwave on 100 percent power (high) about 4 minutes or until nearly tender; drain.
2. Meanwhile, for dressing, in small bowl combine oil, lemon peel, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; whisk until smooth. Brush fennel and asparagus with 1 tablespoon of the dressing; set remaining dressing aside.
3. Grill fennel on the rack of an uncovered grill directly over medium heat for 5 minutes, turning occasionally. Add asparagus to the grill; grill vegetables for 7 to 8 minutes more or until vegetables are tender, turning occasionally.
4. Transfer fennel to a cutting board; cool slightly and slice into 1/4- to 1/2-inch-thick slices, discarding core. Divide fennel and asparagus among 4 dinner plates. Arrange spinach on top. Drizzle with remaining dressing. Top with Parmesan cheese and basil. Makes 4 servings.
1. Trim off stem end of fennel; quarter fennel but do not remove core. Place fennel in a small microwave-safe dish or pie plate. Add the water. Cover with vented plastic wrap. Microwave on 100 percent power (high) about 4 minutes or until nearly tender; drain.
2. Meanwhile, for dressing, in small bowl combine oil, lemon peel, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; whisk until smooth. Brush fennel and asparagus with 1 tablespoon of the dressing; set remaining dressing aside.
3. Grill fennel on the rack of an uncovered grill directly over medium heat for 5 minutes, turning occasionally. Add asparagus to the grill; grill vegetables for 7 to 8 minutes more or until vegetables are tender, turning occasionally.
4. Transfer fennel to a cutting board; cool slightly and slice into 1/4- to 1/2-inch-thick slices, discarding core. Divide fennel and asparagus among 4 dinner plates. Arrange spinach on top. Drizzle with remaining dressing. Top with Parmesan cheese and basil. Makes 4 servings.
Source: Better Homes and Gardens
Makes 4 servings
Prep: 10 minutes
Cook: 4 minutes
Grill: 12 minutes
Makes 4 servings
Prep: 10 minutes
Cook: 4 minutes
Grill: 12 minutes
Nutrition facts per serving:
calories: 111
total fat: 9g
saturated fat: 1g
cholesterol: 5mg
sodium: 231mg
carbohydrate: 5g
fiber: 7g
protein: 4g
vitamin A: 4%
vitamin C: 23%
calcium: 7%
iron: 3%
calories: 111
total fat: 9g
saturated fat: 1g
cholesterol: 5mg
sodium: 231mg
carbohydrate: 5g
fiber: 7g
protein: 4g
vitamin A: 4%
vitamin C: 23%
calcium: 7%
iron: 3%
