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Warm Asparagus, Fennel + Strawberry Salad

by evh on April 13, 2015

Warm Asparagus, Fennel + Strawberry Salad | LocalSavour.com

Warm Asparagus, Fennel + Strawberry Salad ~ Springtime is a time of new and renew. It’s a time to start and a time to begin. Last week appeared to be my week for all things electronic to fail in my life. First it started with a s-l-o-w running computer to my computer eventually crashing. UGH! Then it moved over to my phone, when it started to not function correctly. Double UGH!

Last Friday happen to be my oldest son’s “personal day” of choice. This idea came about this year through a friend of mine that does this with her own kids and I think it’s a great idea. Each kid gets to choose one day during the school year to take a break (or play hooky) –– the only catch is they have to spend it with me doing things that they enjoy. Kids work hard all school year and are stimulated all day long they need breaks probably just as much as we do, if not more. When my son told me his rule for this day I was taken a bit back –– rules for mom? “Mom, you have to promise not to work on my day off!” he demanded. Oh? Ok, I promised. This was much easier to do because of the fact that all systems were down in office but it was also something that I really strive to do on these special occasions –– 100%, undivided, one on one attention. We had an amazing day! He is such a delight to spend time with and I truly enjoyed every minute of it. After a hearty breakfast of his choice, we played Legos for h-o-u-r-s. Then I took him to a sushi bar (he loves sushi!) so he could see the art behind the rolling and how it all works when you order bar-side. Then, we went to the movies and ate w-a-y too much popcorn. Swung by the book store to see what was new and grabbed a few books including one for his little brother –– sweet boy. Picked up brother from school, went out for cupcakes then, to baseball practice followed by a big dinner  –– stayed up until 10pm (!) –– It was a complete day swimming with fun. It felt like a renewal of love for my boy. Not that I’ve ever stopped loving him of course, but that I love him even more each day I get to know him, and this day of events reminded me of that and just how lucky I am to have him in my life.

I know it’s a lot of mush to share, but I will also share the fact that farmers markets are swimming with a renewal of fresh spring produce. This time of change at the market is also a time of change at the dinner table. Fare becomes a bit lighter and more abundant with leafy green salads and colorful spring vegetables. This Warm Asparagus, Fennel + Strawberry Salad encompasses the newness of the season into one bite and my renewal of love for the season.

Warm Asparagus, Fennel + Strawberry Salad | LocalSavour.com

Start with fresh asparagus.

Warm Asparagus, Fennel + Strawberry Salad | LocalSavour.com

Lightly sauté in a pan with garlic, fennel, and olive oil.

Warm Asparagus, Fennel + Strawberry Salad | LocalSavour.com

Top with fresh strawberries, almond slivers, and a touch of feta cheese then serve warm.

Warm Asparagus, Fennel + Strawberry Salad
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Servings Prep Time
4 servings 10-15 minutes
Cook Time
3-5 minutes
Servings Prep Time
4 servings 10-15 minutes
Cook Time
3-5 minutes
Warm Asparagus, Fennel + Strawberry Salad
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 servings 10-15 minutes
Cook Time
3-5 minutes
Servings Prep Time
4 servings 10-15 minutes
Cook Time
3-5 minutes
Ingredients
  • 1/2 bushel fresh asparagus about 20-24 pieces
  • 1 small fennel bulb shaved or cut thinly
  • 6 medium fresh strawberries stems removed and cut thinly
  • 1 Tablespoon oilve oil
  • 1 teaspoon fresh garlic minced
  • 2 Tablespoons water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup feta cheese crumbled
  • 1/4 cup almond slivers
Servings: servings
Units:
Instructions
  1. Cut the hard ends (about 1") off of the asparagus and discard the ends. Place a large pan over medium high heat and add in olive oil and garlic. Next add in the asparagus, fennel, and water to the pan and give a gentle stir. Saute together for 2-4 minutes or until the asparagus becomes bright green and slightly tender. Once tender remove from the heat and sprinkle with salt and pepper. Place the mixture into a serving dish along with all of the juices left over in the pan.
  2. Top the asparagus mixture with the strawberry slices, crumbled feta and almonds. Serve.
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