1 bunch asparagus
1 head fennel, chopped coarse
4 whole shallots, peeled
2 oz. Sun Dried Tomatoes, cut in julienne strips
Colavita Extra Virgin Olive Oil
Salt & Pepper, to taste
Poach asparagus to color. In separate bowl, reconstitute tomatoes in boiling water with a touch of olive oil, set aside.
Roast whole peeled shallots at 350 degrees for 30 minutes. (Remove outer skin.)
Slice fennel into ¼” strips, sauté in oil until caramelized.
Add roasted shallots and tomatoes to anise mixture. Salt & pepper to taste.
Lay asparagus on dish, spread shallot in mixture over ends or asparagus
Serve with grilled beef, pork tenderloin or other hearty meals.
Serves 4 as a side dish.