Balsamic Caramelized Fennel With Asparagus
A simple side dish with asparagus with caramelized fennel and balsamic vinegar.
Servings 4
Calories 78kcal
Ingredients
- 1 Tablespoon coconut oil or olive oil
- 1 bulb fennel thinly sliced
- 1 clove garlic minced
- 1 bunch asparagus
- 2 Tablespoons balsamic vinegar
- salt and pepper to taste
Instructions
- Bring pan to medium-high heat.
- Meanwhile, cut the top and bottom off of the fennel bulb, chop in half, and remove the core. Thinly slice the fennel. (Mandolin is great here.)
- Add the oil to the pan and wait about 30 seconds, then add the fennel. Spread it out and brown it, stirring occasionally, for about 15-18 minutes.
- When the fennel is nicely browned, add the garlic and the asparagus, and saute until the asparagus is bright green but still crisp, about 3 minutes. Add balsamic and season with salt and pepper to taste, stirring and cooking for about 30 seconds more.
Nutrition
Calories: 78kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 35mg | Potassium: 481mg | Fiber: 4g | Sugar: 6g | Vitamin A: 929IU | Vitamin B1: 0.2mg | Vitamin B2: 0.2mg | Vitamin B3: 1mg | Vitamin B5: 0.4mg | Vitamin B6: 0.1mg | Vitamin C: 14mg | Vitamin E: 2mg | Vitamin K: 84µg | Calcium: 59mg | Copper: 0.3mg | Folate: 74µg | Iron: 3mg | Manganese: 0.3mg | Magnesium: 27mg | Phosphorus: 90mg | Selenium: 3µg | Zinc: 1mg | Choline: 26mg