Spring Asparagus + Fennel Sauté

Vibrant Method “Approved Recipe” sourced from Recipe to Nourish.

Nothing says SPRING like ASPARAGUS! These beautiful green spears are abundant in all grocery stores during the spring months. At home, I prepare asparagus a few times a week during peak season. Asparagus is known to be excellent for supporting the kidneys + helps support digestion. It’s a great source of folate + vitamins A, B6, C, E and K. It has antioxidants + supports natural cellular health. Its also perfect for weight management due to its Inulin content. Since it does not have a long shelf life, it is important to store bottoms sitting in water {like in a mason jar} or wrapped with a damp, clean kitchen towel to help keep it fresh.

Prep Time
10 minutes
Cook Time
15 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Spring Asparagus + Fennel Sauté

Vibrant Method “Approved Recipe” sourced from Recipe to Nourish.

Nothing says SPRING like ASPARAGUS! These beautiful green spears are abundant in all grocery stores during the spring months. At home, I prepare asparagus a few times a week during peak season. Asparagus is known to be excellent for supporting the kidneys + helps support digestion. It’s a great source of folate + vitamins A, B6, C, E and K. It has antioxidants + supports natural cellular health. Its also perfect for weight management due to its Inulin content. Since it does not have a long shelf life, it is important to store bottoms sitting in water {like in a mason jar} or wrapped with a damp, clean kitchen towel to help keep it fresh.

Prep Time
10 minutes
Cook Time
15 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Vibrant Ingredients
  • 1 bunch asparagus remove woody ends + cut into 2" pieces
  • 1 bulb fennel including stalks and fronds, sliced, and washed in strainer
  • 1 medium onion or red onion, sliced
  • 3 cloves garlic grated or finely minced
  • 2 tbsp butter you can substitute for ghee or coconut oil
  • 1/4 tsp sea salt Himalayan pink sea salt preferable
  • 1 lemon juiced and zested
Servings:
Method
  1. Wash and prep all produce. Remove woody ends of the asparagus and cut remaining parts into 2" pieces. Remove tough core from bottom of fennel bulb and slice bulb, stalks and fronds. Remove outer skin from onion and slice. Remove outer skin from garlic cloves and grate or finely mince. Zest lemon and cut in half and set aside.
  2. In a large saucepan, melt butter or fat of choice over medium-high heat. Add sliced onion and garlic and cook for about 5 minutes stirring occasionally. 
  3. Add asparagus, fennel and sea salt and cook for about 3-5 minutes stirring occasionally (you don't want to overcook the asparagus, this dish is meant to taste fresh and vibrant).
  4. At the end of the cooking time, add the lemon zest and lemon juice. Stir and remove from heat. Taste for desired saltiness, add more sea salt if needed.
  5. Serve immediately or store in the refrigerator for later.
Recipe Notes

Adapted from Recipes To Nourish

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