SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Warm Asparagus, Fennel, & Spinach Salad

Makes: 4 servings
Prep 10 mins Cook 4 mins Grill 12 mins
Warm Asparagus, Fennel, & Spinach Salad
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 (Warm Asparagus, Fennel, & Spinach Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 111,
  • Fat, total (g) 9,
  • chol. (mg) 5,
  • sat. fat (g) 1,
  • carb. (g) 5,
  • fiber (g) 7,
  • pro. (g) 4,
  • vit. A (RE) 41,
  • vit. C (mg) 14,
  • sodium (mg) 231,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe