Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette
Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Quick and Easy, Salads, Sides, Vegetables, Vegetarian
For me, it’s not officially spring until we get asparagus in our Abundant Harvest Organics box. Guess this means that spring is here. I’ve planted my garden, baseball is back on with some spring training games, and the weather is pretty nice. It all adds up.
The asparagus that we got this week is that super delicate, thin stalked, first batch. They’re just lovely.
Especially when they’re tossed with some olive oil, salt, and pepper and roasted in a hot oven.
I’m not sure that fennel is a sign of spring, but roasted, just like most any veggie, it’s sure to be yummy.
To go with our spring theme, I have a bright and cheerful dressing that’s full of lemon, herbs, and delicious Bari olive oil. Right now I just can’t get enough of lemon and herbs. I want to eat it on everything. It’d be great with fish, to brighten most any roasted veggies (broccoli and cauliflower in the winter months, summer squash when it’s hot out, and even on hearty harvest veggies like winter squash in the fall), and as a great finish to soups.
I served the veggies a-top some bulgur wheat. If you want to keep it gluten-free, wild rice would be great too. Be sure to spoon some extra dressing over to let the bulgur wheat or rice get nice and coated. You could also serve it as a hot and cold salad to go alongside some Parmesan Risotto or Gnocchi.
We ate this outside, enjoying the sunshine and cool breeze. Tim, who is really into writers and Paris was reminded of absenthe, by the licorice notes in the fennel. He feels like this is a dish that Hemmingway would have eaten. Me, I just thought it tasted good, Hem or not.
Happy Eating!
Ingredients
- 1 T olive oil
- 1 fennel bulb, thinly sliced
- 20 asparagus, ends snapped off
- to taste salt
- to taste pepper
- 1/4 C lemon juice
- 1 t dijon mustard
- 1 t honey
- 1 T parsley (or basil or tarragon), chopped
- to taste salt
- 1 T green garlic (or garlic or shallots), chopped
- 3 T to 1/4 C olive oil
- 1 pint (2 C) mâche
- Pre-heat the oven to 425F.
Instructions
- Toss fennel and asparagus with olive oil, salt, and pepper. Place on a baking sheet and roast for 20 minutes, flipping once.
- While veggies roast, whisk lemon juice through green garlic. Stream in olive oil as you whisk. Taste and adjust seasoning if needed.
- Toss the mâche with the dressing and serve over the roasted veggies. (Great served on top of bulgur wheat, but would also be great over wild rice, or alongside some parmesan risotto or gnocchi.)
