Spring is in the air! With it brings so much of my favorite fresh produce. Hooray!
The change in weather has encouraged me to be much more active lately. I think my body knows it's time to get out of hibernation and shed some winter lbs (hooray?). My husband, who has brilliant taste in music, added the song below to his running playlist and it has quickly become my jam. Give it a listen on your next run, it may give you that extra push that keeps you going!
Asparagus Fennel Salad
yields 2-4 servings & 1h30m cook time
- 1 bunch asparagus
- 1 large fennel bulb and fronds (tops)
- 1/2 a yellow onion
- 2 Tablespoons Olive Oil
- 1/2 a lemon
- salt and pepper to taste
Preheat oven to 375 degrees. Rinse and cut asparagus, fennel and onion into bite-sized pieces (approximately 1 inch in length). Place on a sheet pan and drizzle with 1 Tablespoon of olive oil. Allow to bake in oven for 20 minutes, stirring once halfway through bake time.
While vegetables are baking, mix together the remaining Tablespoon of olive oil and the juice of the half lemon. Finely chop about 1 Tablespoon of fennel fronds and add to oil mixture along with salt and pepper (to taste).
When vegetables are done baking remove from oven and allow to cool. Place cooled vegetables in a bowl and pour over lemon-oil mixture. Stir until vegetables are evenly coated. Cover bowl and place in refrigerator. Allow to marinate in refrigerator for an hour or so*. Remove and serve cold or at room temperature.
*Note: The longer you allow veggies to marinate, the more flavorful.