Roasted Asparagus with Pomegranate Reduction Glaze
- 1-3 Tablespoons coconut oil or olive oil
- 1 pound asparagus, snap off the ends rather than cut them. They will naturally snap off where they are supposed to.
- 8-12 oz pomegranate juice (pure, not mixed with other juices)
- 1 Tablespoon fresh lime juice (optional)
- Sea salt and pepper to taste
- Preheat oven to 425 degrees F. Add oil to a lipped baking sheet or glass pyrex backing dish.
- Place pomegranate juice in a deep pan and begin to reduce. I cook on medium high. It will reduce to about half.
- While juice is reducing, place asparagus on baking sheet or in dish and coat them with oil.
- Place baking sheet or dish on the center rack in the oven and roast for about 3 minutes. Use tongs to turn and reposition the asparagus for even roasting. Cook another 5 minutes and check for tenderness. If not yet tender cook a few more minutes. Remove and lightly salt.
- When pomegranate juice is reduced and sticks to the back of a spoon you are done. Allow it to cool for one minute off the heat. Next, use it alone or whisk in lime juice.
- Place asparagus on a serving platter and drizzle with pomegranate reduction or gently place the asparagus in a small puddle of pomegranate reduction or do both.
Variations: All are gut repair friendly below.
Pomegranate reduction options:
- 1 Tbsp shallots, diced
- 1 teaspoon slivered garlic
- 1 Tbsp balsamic vinegar
- 2 cups pure pomegranate juice
- 1 bay leaf
- skin from one apple (the pectin acts as a thickening agent and is better than using cornstarch or tapioca) Arrow root also works but must be dissolved in a tiny bit of water before adding it to anything.
- Saute shallots until translucent. Add pomegranate juice, vinegar and herbs. Stir well and bring to a boil, stirring occasionally. Continue to boil until juice is reduced to half, remove from heat and allow to sit for one minute. Drizzle and done!
- I also use this with lamb and will add rosemary to the reduction.