Sautéed Asparagus Spears & Ends w/ Roasted Fennel & Prosciutto

Course Side Dishes

Ingredients in this Recipe

(approximately) 15 spears young tender asparagus – chopped into thirds
1 large bulb fennel (sliced as thin as possible)
1 teaspoon salt (aprox.)
3 slices Prosciutto (chopped)
6 tablespoons olive oil
black pepper

Recipe Preparation

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