Fennel And Asparagus Pie Recipes

FENNEL AND ASPARAGUS GRATIN

Steps:

• Preheat the oven to 400°F.
• Toss fennel, 2 teaspoons of the oil and 1/4 teaspoon of the salt on a large rimmed baking sheet.
• Toss asparagus, remaining 2 teaspoons oil and 1/4 teaspoon salt on a separate large rimmed baking sheet.
• Roast vegetables until golden and tender, about 10 minutes.
• Transfer fennel and asparagus to a 9 1/2- or 10-inch pie plate and stir together. Set aside.
• Melt butter in a medium saucepan over medium-high heat. Whisk in flour and cook, whisking constantly, for 1 minute.
• Gradually add milk and bring to a boil.
• Reduce heat and simmer, whisking frequently, until the mixture is beginning to thicken, about 3 minutes.
• Remove from heat and stir in pepper, nutmeg and 1/4 cup of the cheese.
• Pour mixture over roasted vegetables.
• In a small bowl, stir together bread crumbs and remaining 1/4 cup cheese.
• Sprinkle mixture over vegetables.
• Bake until heated through and bread crumbs are golden, 20 to 25 minutes.

SAUTEED ASPARAGUS FENNEL WITH GORGONZOLA

Steps:

• 1. Slice the asparagus spears diagonally into 1 1/2-inch pieces. Cut the fennel in half and remove the tough inner core. Separate the layers and then cut each layer into long thin strips.
• 2. Heat the olive oil in a large skillet over medium-high heat. Add the fennel and onion and cook until tender, about 5 minutes. Add the asparagus and garlic and cook, stirring often, until the vegetables are tender yet firm, about 8 minutes. Stir in the thyme and season with salt and pepper. Transfer to a serving dish and crumble the gorgonzola over top. Serve warm or at room temperature.

FENNEL-ASPARAGUS SEVEN-LAYER SALAD

Steps:

• In large glass bowl, layer mesclun, fennel, radishes, onion, bacon and asparagus. In medium bowl, mix mayonnaise and Parmesan cheese. Spread mayonnaise mixture over asparagus, covering top completely and sealing to edge of bowl. Sprinkle with Gouda cheese.
• Cover; refrigerate at least 2 hours, but no longer than 12 hours, to blend flavors. Toss before serving, if desired.

GRILLED ASPARAGUS AND FENNEL PASTA SALAD (COOKING FOR 2)

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Meanwhile, heat coals or gas grill for direct heat. Toss asparagus, fennel, onion, 2 teaspoons oil and 1/4 teaspoon salt until vegetables are coated. Place in grill basket. Grill 5 to 6 inches from medium heat 10 to 15 minutes, stirring vegetables or shaking grill basket frequently, until vegetables are crisp-tender. Cool slightly.
• Shake all Vinaigrette ingredients in tightly covered container.
• In large bowl, toss vegetables, pasta, orange and vinaigrette. Serve immediately, or cover and refrigerate up to 2 hours before serving.

CREAMY ASPARAGUS SOUP WITH FENNEL

Steps:

• Separate the fennel fronds from the bulb and stems. Finely mince the fronds to yield ½ cup. Slice the fennel bulb and stems.
• Cut off 1 ½ inches of the asparagus tips and set aside. Using a vegetable peeler, peel the tough skin off the asparagus stalks, then cut into 1-inch pieces.
• Heat oil in large saucepan over medium-high heat. Add sliced fennel stems, asparagus stalks, and onion and sauté for 5 minutes. Add the rice or barley and broth, cover, and simmer over low heat 30 to 40 minutes, or until the rice or barley is very tender.
• Transfer saucepan contents to a blender or food processor and puree to the desired consistency in several batches if necessary. Return the puree to the pan and stir in 1 cup of the milk, the reserved fennel fronds, the asparagus tips, salt, and pepper. IF the soup seems too thick, stir in additional milk. Heat until the asparagus tips are crisp-tender, about 1 ½ minutes.