via White On Rice Couple | Serves 2-4

Fennel and asparagus are perfectly suited to each other, and to the lemon and parmesan in this dish. Start with the fennel and add asparagus to the grill a few minutes before the fennel is done. Serve both veggies on a bed of arugula, and top with some pine nuts or chickpeas and you’ve got a great salad side or lunch!


  • about 2-3 Fennel bulbs
  • olive oil
  • parmesan cheese
  • sea salt
  • lemon juice
  • vegetable oil for oiling BBQ grate


  1. On grill or BBQ, make sure the grate is clean. With paper towel, dip in some vegetable oil and oil the grate on the BBQ or grill. Heat the grill.
  2. Wash fennel bubs and cut the stems and root, leaving only the bulb. If it's a very young and tender fennel bulb, you can eat some of the stem.
  3. Cut the bulbs in to about 2 in wedges. Toss with olive oil and place on grill.
  4. Grill each side of bulb or bulb wedges for about 10-20 minutes (depending on toughness of bulb). The fennel bulb will become soft and tender.
  5. Remove from grill, drizzle with a little more olive oil, salt, some lemon juice and sprinkle with parmesan cheese.