"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Asparagus with Fennel and Figs Recipe

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This recipe for Roasted Asparagus with Fennel and Figs, by , is from The Harkins/Woytkosky/Suppon/Pozza Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rita Harkins
Added: Thursday, January 3, 2008


1 lb of asparagus
2 heads of fennel
1 package of figs
Olive oil
4 healthy sprigs of thyme, remove thyme leaves from two sprigs
4 sprigs of rosemary
Sea salt
Freshly ground pepper
2 or 3 cloves of minced or pressed garlic

Heat oven to 450 degrees. Peel the fennel, reserve the fronds for garnish, coat the fennel with olive oil, sea salt, and pepper, place on a cookie sheet and bake for 30 minutes.

Break all the asparagus stalks at their natural breaking point (normally about 1/3 to half way from the bottom of the stalk). Fully coat the asparagus with olive oil, salt, and pepper, sprinkle thyme leaves and minced garlic over the asparagus. 15 minutes into roasting the fennel, add the prepared asparagus and sprigs of rosemary to the pan, continue roasting for another 15 minutes or until the asparagus just becomes tender.

Remove from the oven, place the asparagus in the middle of a platter, arrange the fennel around the asparagus, and figs in between the fennel. Garnish the asparagus and fennel with fennel fronds, two sprigs of thyme and two sprigs of rosemary. May be served warm or at room temperature.




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