Heat olive oil in a large, nonstick skillet over low heat. Add fennel slices, sprinkle with a dash of sea salt and freshly ground white pepper and cook for 8 to 10 minutes. Using kitchen tongs, turn each slice and continue cooking for 8 to 10 minutes. Fennel should turn a light brown but not burn! Turn off heat, cover and let rest.
Prepare the Sausage:
Spray a nonstick skillet with a touch of cooking spray. Add sausage links and cook over low heat for 10 minutes, turning so they brown evenly on all sides. Remove sausage to a plate, covered with a few layers of paper towels and wipe skillet with a paper towel.
In the same skillet, heat olive oil over low heat. Add onion and sauté for 5 minutes, stirring occasionally. Add chicken broth, Marsala wine, balsamic vinegar, cherries, beans and rosemary. Stir to combine. Return sausage links to the pan, cover and cook for 10 minutes, turning sausage after the first 5 minutes.
Meanwhile, cut off the tips from the asparagus. Bring 1 cup of water to boil in a small saucepan. Add asparagus tips, cover and steam for 2 minutes. Drain. Set aside.
Transfer fennel to a serving dish. Arrange the sausage links on top. Stir steamed asparagus pieces into the cherry sauce, then pour over sausage. Serve immediately with risotto or buttered pasta.
HELPING HANDS: Kids can help measure the dried cherries.