Here is the ultimate way to prepare asparagus: You roast it briefly at a very high temperature, sealing in the flavor and slightly (and exquisitely) scorching it on the outside surface. Then you drizzle it with a bright, tart fruit glaze whisked together in seconds from just two ingredients.
The result is a perfect balance of flavor and texture that sings a beautiful welcoming hymn from your plate — especially if you take a few extra seconds to drizzle on the glaze in an artful abstract design.
You can roast asparagus of any thickness. Just keep your eye on it and take it out of the oven before it is completely tender, as it will keep cooking from its own heat for another few minutes or so, and you don’t want asparagus to get too soft.
The recipe calls for pomegranate molasses, a delicious condiment available at Middle Eastern food shops or in the imported foods section of many grocery stores. It keeps forever in your cupboard, and a little bit goes a long way.
In this simple sauce, pomegranate molasses is simply mixed with some fresh lime juice for a stunning result. Also try this on other vegetables and on grains, tofu, chicken and just about anything.
I would even venture to drizzle this pure little topping on sliced fruit, ice cream or sorbet (or all three together) — but maybe that’s just me.
Roasted asparagus will keep for up to 5 days if tightly covered and refrigerated. Pomegranate-lime glaze will keep for weeks, refrigerated in a tightly covered jar.
Roasted asparagus with pomegranate-lime glaze
1 tablespoon extra-virgin olive oil (possibly more)
1 pound asparagus, ends trimmed or snapped off (or, if you have the patience, shaved with a vegetable peeler)
Salt (optional)
1/4 cup pomegranate molasses
1 tablespoon plus 1 teaspoon fresh lime juice
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or foil and brush or spread it with some of the oil.
Distribute the asparagus stalks on the prepared baking sheet and roll them around to they will be completely coated with oil.
Place the baking sheet on the center rack of the oven, and roast for 3 minutes. Shake the baking sheet and/or use tongs to redistribute the asparagus so it can roast evenly all over.
Meanwhile, prepare the glaze by simply combining the pomegranate molasses and lime juice in a small bowl and whisking until smooth. Set aside.
Back to the asparagus: After another couple of minutes in the oven, begin checking for doneness. Remove from the oven as soon as the asparagus is “this side of tender.” You can salt it lightly, if you wish.
Serve the asparagus hot, warm or at room temperature, with room temperature glaze puddle underneath or drizzled on top (or both). Makes 3 to 4 servings.
TRIBUNE MEDIA SERVICES
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