Sautéed Asparagus and Fennel with Dill

Ingredients

• Asparagus

  raw

  8 spear, medium or 128g

• Fennel bulb

  raw

  1 bulb or 234g

• Olive oil

  2 tbsp or 27g

• Dill

  1 tsp or 0.2g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Trim the asparagus and thinly slice the fennel bulb, removing the tough core if the bulb is large.
2. Heat the olive oil in a large skillet over medium heat until it shimmers.
3. Add the fennel and cook, stirring occasionally, until beginning to soften and turn lightly golden, about 5 minutes.
4. Stir in the asparagus and sauté until tender-crisp, 5–7 minutes.
5. Fold in the dill, season to taste with salt and black pepper, and cook 1–2 minutes more.
6. Remove from the heat and serve warm as a vegetable side.