Gourmet Asparagus!

From Basic to Gourmet with One Easy Addition!

Asparagus brings back great memories of my childhood.  My mom was a high school English and Drama teacher in an rural Northwest high school, and many of her students worked in the fields before school (the movie McFarland captured a bit of the flavor of her experience. Minus the sports.)  Sometimes the students would bring her a brown paper bag of freshly cut "grass," as they called asparagus.  And we would feast!  What we couldn't eat that week, we blanched and froze for later.  (In fact, I like to brag to my kids that I am so tough that I even helped freeze asparagus on the day I had my wisdom teeth removed!)

Roasting asparagus is my default preparation method, and this addition makes a reliable side dish go from wonderful to fantastic with one easy addition!  If you haven't discovered fennel, this is a great recipe to give it a try.  It has a distinctive, yet complementary taste.  (And I love to include raw fennel in salads!)

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Roasted Asparagus with Fennel

You'll Need:

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Instructions:

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You'll be amazed at how just a little fennel adds so much class to a basic vegetable!

Love,

Lassen's