Sautèed Fennel, Asparagus and Goji Berries

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We usually skip fennel as we stroll down the produce aisle. What do we do with those big white and pale green bulbs? Fennel is slightly aromatic and sweet. It is very versatile in the kitchen, because it can be eaten raw with dips or in salads, so that you can enjoy the crunch and freshness with every bite.

Fennel is also delicious when cooked, whether baked or sautèed, because this releases its particularly aromatic and delicious juice with the heat. In this dish, we mixed fennel with asparagus and some goji berries, and then delicately flavored with balsamic vinegar to bind the flavors together. All three vegetable ingredients are rich in nutrients.

Sautèed Fennel, Asparagus and Goji Berries

4 servings

Sautèed Fennel, Asparagus and Goji Berries

Yields: 6 servings | Serving Size: about 3/4 cup serving and 2-1/2 spears asparagus or 1/6 recipe | Calories: 327 | Total Fat: 16 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 188 mg | Carbohydrates: 44 g | Dietary Fiber: 32 g | Sugars: 2 g | Protein: 13 g | SmartPoints (Freestyle): 9


  • 2 fennel bulbs, julienned
  • 15 asparagus spears, hard ends taken away and chopped (the same length as the fennel)
  • 3 tablespoons goji berries
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, crushed
  • 3 tablespoons balsamic vinegar
  • 4 tablespoons water
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper


  1. Over medium heat, in a large saucepan, sautè the garlic in extra virgin olive oil.
  2. When the garlic is golden, add the fennel and the asparagus.
  3. Cook until the fennel starts to color and become soft, about 10 minutes.
  4. Add the balsamic vinegar and coat the vegetables well by mixing.
  5. Add the goji berries and the water.
  6. Cook for another 3 minutes.
  7. Season with salt and pepper then turn off the fire.
  8. Serve warm or hot.

If you liked this vegetable side dish, here are more amazing and healthy ideas to choose from:

5 Best Seasonal Vegetables

Italian Roasted Vegetables with Summer Basil

Grilled Asparagus, Green Apple, and Zucchini Salad

Brussels Sprouts and Mushroom Ragoût with Crispy Quinoa

Roasted Broccoli with Red Peppers

Moroccan Root Vegetable Tagine

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