Food & Drink

Recipe of the Week: Asparagus with Lemon Sauce and Pomegranate

Asparagus is the freshest during the spring and you can find it in all different varieties

By Compiled by Kate Hofberg March 22, 2016

Asparagus with pomegranate on a baking sheet.
Asparagus with pomegranate on a baking sheet.

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In honor of the the end of winter, it only seems fitting that the recipe of the week should be spring inspired.

Cue the asparagus.

Did you know that asparagus is freshest during the spring, and you can find it in all different varieties and colors like purple, white and green? 

So, this week, we’ve sourced an easy-to-make recipe from Queen-Anne based foodie and entertaining expert Heather Christo that really highlights the spring vegetable’s flavors and beauty. It’s a harmonious combination of earthy asparagus, creamy, citrusy sauce that’s topped with sweet and crunchy pomegranate arils. We think it would make for the perfect side dish for a sunny spring barbeque or dinner party with friends.

“When it comes to asparagus, this is totally my favorite right now,” writes Christo on her blog. “Not only is it delicious, but totally gorgeous and I feel like it would be a perfect addition to whatever you decide to cook.”

Make sure to take advantage of the produce that’s in season this spring and give this healthy and fresh recipe a try. Enjoy!

Roasted Asparagus with lemon sesame sauce and pomegranate seeds
Author: Heather Christo
Prep time:  10 mins Cook time:  15 mins Total time:  25 mins
Serves: 4
 
Ingredients
1 pound Asparagus, trimmed at the base
2 teaspoons olive oil
kosher salt
Lemon Sesame Sauce
1 clove garlic
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon hot water
kosher salt
2 teaspoons sesame seeds
3 tablespoons pomegranate seeds
1 tablespoon fresh chives, minced
Instructions
Preheat the oven to 425 degrees. Place the trimmed asparagus on a bare sheetpan and toss with the olive oil. Sprinkle with kosher salt.
Roast for 15 minutes until just tender and a little golden.
While the asparagus is roasting, make the sauce:
In the jar of a blender puree the garlic, tahini, lemon, red wine vinegar, olive oil and hot water. Season to taste with kosher salt. (if the mixture is too thick, you can add 1 additional tablespoon of hot water to thin it out- then adjust seasoning with salt.)
Drizzle the lemon sesame sauce over the asparagus and then sprinkle with the sesame seeds, pomegranate seeds and fresh chives. Serve immediately hot or at room temperature.

Roasted Asparagus with Lemon Sesame Sauce and Pomegranate Seeds

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 4 

Ingredients:

1 pound Asparagus, trimmed at the base
2 teaspoons olive oil
Kosher salt

Lemon Sesame Sauce:
1 clove garlic
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon hot water
Kosher salt
2 teaspoons sesame seeds
3 tablespoons pomegranate seeds
1 tablespoon fresh chives, minced

Instructions:

1. Preheat the oven to 425 degrees. Place the trimmed asparagus on a bare sheetpan and toss with the olive oil. Sprinkle with kosher salt.

2. Roast for 15 minutes until just tender and a little golden.

3. While the asparagus is roasting, make the sauce.

4. In the jar of a blender puree the garlic, tahini, lemon, red wine vinegar, olive oil and hot water. Season to taste with kosher salt. (if the mixture is too thick, you can add 1 additional tablespoon of hot water to thin it out- then adjust seasoning with salt.)

5. Drizzle the lemon sesame sauce over the asparagus and then sprinkle with the sesame seeds, pomegranate seeds and fresh chives. Serve immediately hot or at room temperature.

 

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