Asparagus Tuscany

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.