Preheat the oven to 400 degrees Wash and pat dry the asparagus Hold each stem close to the cut end, and snap off the ends.  This will prevent getting any tough ends Place on a baking sheet, drizzle with 1 TBSP olive oil, and toss gently to coat (I do this by hand, sort of rubbing the olive oil around the asparagus) Sprinkle with the salt and pepper Roast in the oven for about 8-12 minutes, depending on the thickness of the asparagus.  It should be tender-crisp Meanwhile, wash, trim, and thinly slice the fennel bulbs Heat the butter or olive oil to medium low in the skillet Add the fennel, and stir frequently until tender.  The heat should be low enough that the fennel will not brown before it is tender.  It should be just slightly browned Taste and season with salt When the asparagus is ready, remove from the oven and arrange on a serving plate Spoon the fennel onto the top of the asparagus, sprinkle with the chopped fennel leaves, and serve!

Preheat the oven to 400 degrees
Wash and pat dry the asparagus
Hold each stem close to the cut end, and snap off the ends.  This will prevent getting any tough ends

Place on a baking sheet, drizzle with 1 TBSP olive oil, and toss gently to coat (I do this by hand, sort of rubbing the olive oil around the asparagus)
Sprinkle with the salt and pepper
Roast in the oven for about 8-12 minutes, depending on the thickness of the asparagus.  It should be tender-crisp
Meanwhile, wash, trim, and thinly slice the fennel bulbs

Heat the butter or olive oil to medium low in the skillet
Add the fennel, and stir frequently until tender.  The heat should be low enough that the fennel will not brown before it is tender.  It should be just slightly browned

Taste and season with salt
When the asparagus is ready, remove from the oven and arrange on a serving plate
Spoon the fennel onto the top of the asparagus, sprinkle with the chopped fennel leaves, and serve!

You'll be amazed at how just a little fennel adds so much class to a basic vegetable!