• 1 bunch asparagus
  • 2 small or 1 large fennel bulb
  • 2-3 T avocado oil
  • 1 lemon sliced
  • garlic, salt, pepper (to taste)

Cooking Instructions

  1. Preheat oven to 375
  2. Wash/dry and chop ends of asparagus
  3. Wash/core fennel bulb. Chop into strips lengthwise and save some of the fronds for garnishing
  4. Lay out asparagus and chopped fennel on a baking sheet and toss in avocado oil
  5. Add salt/pepper and minced garlic to taste
  6. Layer lemon slices over vegetables
  7. Bake for about ~15 minutes or until tender; important to watch depending on the size of the asparagus stalks you use