Roasted asparagus with sliced fennel and onion, drizzled with a little olive oil, is a sure winning elegant side dish. My friend, Linda, always prepares fabulous food with a twist. Her addition of sliced fennel and onion enhances the texture and sweetness of the asparagus. Perfect for easy entertaining.

SERVES:  6

INGREDIENTS

3/4 to l pound of fresh asparagus, peeled and trimmed

1/2 cup thin sliced fennel

1/2 cup thin sliced onion

DIRECTIONS

Preheat over to 400 degrees.

Wash and peel asparagus. Remove tough ends so uniform in size.

Line a baking sheet with foil. Place asparagus, fennel and onion onto baking sheet. Drizzle with olive oil, salt and pepper. Lightly toss to coat.

Make sure asparagus is in a single layer to bake evenly.

Place in oven for 15 minutes.

Turn lightly and return to over for 10 more minutes, roasting until tender.

Remove and arrange on platter or plate.

– The Gourmet Review