WARM ASPARAGUS,
FENNEL & STRAWBERRY SALAD
Ingredients
1/2 bushel fresh asparagus, about 20-24 pieces
1 small fennel bulb, shaved or cut thinly
6 medium fresh strawberries, stems removed & cut thinly
1 Tablespoon olive oil
1 teaspoon fresh minced garlic
2 Tablespoons water
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup crumbled feta cheese
1/4 cup almond slivers
Directions
Cut the hard ends (about 1”) off 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. Sauté 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.
| Prep: 10-15 min | Cook: 3-5 min | Yield: 4 servings
Top the asparagus mixture with the strawberry slices,
crumbled feta a nd almonds. Serve
Third Annual
Night at the
Preserve
Saturday, May 12th 6:00pm-9:00pm
Oakland Nature Preserve 747 Machete Trail Oakland, FL 34760
Join us for an elegant evening at the Preserve!
Hors d'oeuvre · Great Music · Chance Drawings
Sunset Toast · and More
www.OaklandNaturePreserve.org/natp
Advance Ticket Required · Online or In-Person · Adults Only Please
APRIL 2018
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WINTER GARDEN MAGAZINE |
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