Ingredients
2 Tbs. extra-virgin olive oil
1 small onion, sliced into wedges about 1/2-inch thick at the widest point
Kosher salt and freshly ground black-pepper
1 lb. thick asparagus, bottoms trimmed, spears cut into 2-inch pieces
1 large bulb fresh fennel (about 1 lb.), fibrous outer layer removed, cored, and cut into 1/4-inch dice
10 oz. red-skinned potatoes (about 2 medium), scrubbed and cut into 1/2-inch chunks
2 cups homemade or low-salt canned chicken broth
1 Tbs. heavy cream
2 tsp. Dijon mustard
2 Tbs. chopped fresh dill or flat-leaf parsley
1/2 lemon
Fine Cooking
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1 small onion, sliced into wedges about 1/2-inch thick at the widest point
Kosher salt and freshly ground black-pepper
1 lb. thick asparagus, bottoms trimmed, spears cut into 2-inch pieces
1 large bulb fresh fennel (about 1 lb.), fibrous outer layer removed, cored, and cut into 1/4-inch dice
10 oz. red-skinned potatoes (about 2 medium), scrubbed and cut into 1/2-inch chunks
2 cups homemade or low-salt canned chicken broth
1 Tbs. heavy cream
2 tsp. Dijon mustard
2 Tbs. chopped fresh dill or flat-leaf parsley
1/2 lemon
Description
Fine Cooking
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