Fennel, Sausage and Asparagus Medley

Sausage Fennel and Asparagus Medley

Sausage Fennel and Asparagus Medley

Sausage Fennel and Asparagus Medley

Sausage Fennel and Asparagus Medley

I completely forgot that this fennel, sausage and asparagus medley was one of my favorite recipes.  Back when I lived in Chicago, my neighbor/friend/landlord would make this, and we would all sit together in the back yard and have a “family” dinner.  I fell in love with this recipe and asked her for the recipe.  That was about 8 years ago.

A couple of weeks ago I found my fennel, sausage and asparagus medley recipe while cleaning out my recipe binders and made it for a friend here.  It was pretty good, but I broke the Italian sausage down into too many small chunks.  I’m so used to making tacos, that I completely forgot. I tried it again because I was addicted to the flavor and my friend was also looking to fine tune his (read learn) knife skills.

The second batch was great!  I realized that this recipe is really about making it to your own taste.  I made sure to leave the sausage in fairly decent chunks and used both mild and hot Italian sausage.  We also tasted the dish as it cooked, added a little more salt here and a little more honey there.  I love that it’s a meal that can be served as is, or works well over pasta, rice or even a side of couscous.  

Fennel, Sausage and Asparagus Medley

  • 2 garlic cloves (, minced)
  • 4 tablespoons olive oil
  • 8 oz Italian sausage (, out of casing (I like hot))
  • 2 fennel bulbs (, sliced thin)
  • 2 tablespoons honey + more to taste
  • ½ pound asparagus (, cut on an angle into 2 inch pieces)
  • juice of 1 lemon
  • 1 tablespoon fennel seeds
  • salt and black pepper to taste
  • Good quality balsamic vinegar (, for drizzling)
  1. In a large oven proof skillet, cook the sausage in olive oil over medium heat stirring about 5 to 10 minutes. Add garlic and fennel seeds and cook until fragrant. Then add fresh fennel. Cook stirring until barely tender 6 to 8 minutes. Add asparagus, salt, pepper, honey and lemon juice; cook 1 to 2 minutes depending on the size of the asparagus. Preheat the broiler. Spread evenly in the pan and broil 4 inches from the heat for 2-4 minutes, until the aroma is irresistible and browning starts. Drizzle with balsamic vinegar. Serve with pasta, rice or couscous.

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