In a large oven proof skillet, cook the sausage in olive oil over medium heat stirring about 5 minutes. Add garlic and fennel seeds and cook until fragrant. Then add fresh fennel. Cook stirring until barely tender 6 to 8 minutes. Add asparagus, salt, pepper and lemon juice; cook 1 to 2 minutes. Add cooked pasta and mix well. Serve with a few drops of balsamic vinegar on top.
Nutrition Information per serving: 258 calories, 19 g fat, 35mg cholesterol, 679 mg sodium, 13 g carbohydrate, 5 g fiber, 11 g protein
