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Author Notes: This is a variation of a recipe I made for Passover some years ago. As I couldn't find the original recipe, I tried to recreate it, only better. I like the combination of colors, flavors and textures of this dish. —breadandbeta
teaspoon Dijon mustard
teaspoons extra virgin olive oil
pepper to taste
- Cut pomegranate and separate out seeds. Wash in a bowl of cold water and the white membrane will float to the top.
- Strain and pat seeds dry.
- Juice lemon into bowl.
- Stir mustard, salt, and pepper into lemon.
- Whisk in olive oil to form vinaigrette.
- Pour over pomegranate seeds and set aside.
Asparagus & Sunchokes
bunch skinny Asparagus
- Wash and trim asparagus.
- Wash sunchokes and cut out any bad spots.
- Thinly slice sunchokes.
- Heat large saucepan of salted water over high heat.
- Heat medium saucepan over medium high heat. Add olive oil to coat pan.
- Saute sunchokes in olive oil.
- When water simmers, add asparagus.
- Cook asparagus 2-3 minutes until bright green but still crunchy.
- Remove asparagus from water and set on plate.
- When sunchokes are golden in color, add to asparagus.
- Pour pomegranate seeds and vinaigrette over asparagus.
- This recipe was entered in the contest for Your Best Asparagus Recipe