This quick, high-fiber side dish goes well with grilled chicken or beef. Make it when asparagus, basil, spinach, and fennel are at their best freshest best with bright green colors.
Prep Time: 10 mins
Total Time: 26 mins
Servings: 4 servings
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
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.
Nutrition Facts
Calories 111, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 231 mg, Carbohydrate 5 g, Fiber 7 g, Protein 4 g. Daily Values: Vitamin A 4%, Vitamin C 23%, Calcium 7%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
