ROASTED ASPARAGUS WITH POMEGRANATE, PISTACHIOS AND BALSAMIC
PG tested
The colors of this roasted asparagus dish might be more appropriate for Christmas, but the flavor is worth celebrating any day of the week. Pomegranate arils add a juicy, seasonal crunch.
2 pounds fresh asparagus 2 tablespoons canola or olive oil
Kosher salt and black pepper
2 tablespoons pomegranate arils
2 tablespoons pistachios, chopped
1 teaspoon fresh lemon zest
1 tablespoon chopped fresh parsley
Market District Balsamic Glaze
Preheat oven to 350 degrees.
Trim bottom ¼ inch off of the asparagus. (Asparagus can be left whole or cut into 1-inch pieces if preferred.) Place in a bowl and toss with oil, salt and pepper to taste.
Place the asparagus onto a parchment-lined baking tray and cook in hot oven for 20- 25 minutes, or until roasted and tender.
Remove asparagus from oven and place onto a serving platter. Garnish with pomegranate arils, chopped pistachios, lemon zest. chopped parsley and a drizzle or two of balsamic glaze.
Serves 4-6.
— Market District chef Benjamin D’Amico