Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon coconut oil (or olive oil)
  • 1 bulb fennel (thinly sliced)
  • 1 clove garlic (minced)
  • 1 bunch asparagus
  • 2 Tablespoons balsamic vinegar
  • salt and pepper to taste

Instruction

  • Bring pan to medium-high heat.
  • Meanwhile, cut the top and bottom off of the fennel bulb, chop in half, and remove the core. Thinly slice the fennel. (Mandolin is great here.)
  • Add the oil to the pan and wait about 30 seconds, then add the fennel. Spread it out and brown it, stirring occasionally, for about 15-18 minutes.
  • When the fennel is nicely browned, add the garlic and the asparagus, and saute until the asparagus is bright green but still crisp, about 3 minutes. Add balsamic and season with salt and pepper to taste, stirring and cooking for about 30 seconds more.