Spring Asparagus and Fennel Saute

Serves: 4
Total Calories: 25


1 pound asparagus spears
1 small fennel bulb
2 teaspoons organic extra virgin olive oil
1/4 cup tarragon leaves fresh
1/4 teaspoon pepper


1. Wash and trim asparagus, discarding woody stems.
2. Wash fennel and cut off stems and fine leaves; chop bulb into large chunks.
3. Heat oil in a wok and add vegetables and tarragon.
4. Sauté just until vegetables are tender-crisp
5. Sprinkle with pepper and serve.

Super Salad : purple leaf lettuce, blood oranges, and sunflower seeds with raspberry vinaigrette.

Nutritional Facts:

Serves: 4
Total Calories: 25
Calories from Fat: 20

This Spring Asparagus and Fennel Saute recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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