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Ingredients

• 1 medium  fennel bulb (about 1 pound)
• 2 tablespoons  water
• 2 tablespoons  olive oil
• 1/4 teaspoon  finely shredded lemon peel
• 4 teaspoons  lemon juice
• 8 ounces  asparagus spears, trimmed
• 4 cups  fresh spinach
• 1/4 cup  shredded Parmesan cheese (1 ounce)
• 1 tablespoon  thinly sliced fresh basil

Description

This Quick, High-fiber Side Dish Goes Well With Grilled Chicken Or Beef. Make It When Asparagus, Basil, Spinach, And Fennel Are At Their Best Freshest Best With Bright Green Colors.

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