I will be the first to admit that I was scared of fennel. I didn’t even know what it looked like, let alone what it tasted like. I had heard rumors that it tasted like anise {gag}.
But it was suggested at an Italian restaurant to add some much needed flavor to a bland dish. And I decided to throw caution to the wind.
It was love at first bite.
It was deliciate.
It was the perfect addition to pasta.
It felt super fancy.
It made me want to like anise.
This recipe is super easy, looks complicated, and will impress every single person at your dinner table in one bite. Even if that just means the people who live with you day in and day out.
Roasted Fennel + Asparagus Pasta
Ingredients:
- 2 bulbs fennel {stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces}
- 2 tbs olive oil
- 1 tbs balsamic vinegar
- 1 large red onion, chopped
- 1 bunch asparagus, ends trimmed and cut into 1 inch pieces
- 2-3 cloves garlic
- 2 tbs olive oil
- salt and pepper to taste
- pasta of choice
Directions:
- Preheat oven to 400F.
- Rub just enough olive oil over the fennel to coat {approximately 1-2 tbs}.
- Sprinkle on some balsamic vinegar, also to coat {approximately 1 tbs}.
- Arrange on baking sheet lined with foil.
- Roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.
- In the meantime, begin to boil water for pasta. When fennel has about 10 minutes left in oven, add cook pasta.
- In a large skillet, cook onion and olive oil over medium heat for about 5-7 minutes.
- Add garlic, asparagus. Cook until asparagus is bright green and crisp tender, about 5-7 minutes.
- Add fennel. Stir to combine, and cook for about 2-3 minutes. Just long enough to combine flavors.
- Add salt and pepper to taste.
- Serve atop your favorite pasta.
For your reference:
This recipe is vegetarian and vegan. It is also nightshade free, dairy free, soy free, egg free, cinnamon free, and contains no MSG. It can also be made wheat free and gluten free depending on choice of pasta.
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