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Ingredients
US|METRIC
3 SERVINGS
- 2 fennel bulbs (–3 large)
- 3 Tbsp. fresh lemon juice (plus more to taste)
- 1 1/2 lb. fresh asparagus (about 2 bunches)
- 1/4 cup fennel fronds (chopped)
- 1/4 cup dill weed (pulled off the stems)
- 1/3 cup toasted pine nuts (lightly)
- 2 Tbsp. virgin olive oil (extra-)
- 1/2 Tbsp. agave nectar
- 1/2 tsp. sea salt (plus more to taste)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium490mg20% |
| Potassium1300mg37% |
| Protein8g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber10g40% |
| Sugars6g |
| Vitamin A45% |
| Vitamin C70% |
| Calcium15% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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