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
Ingredients
- Pomegranate Vinaigrette
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1
lemon
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1/2 teaspoon
Dijon mustard
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1
small Pomegranate
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2 teaspoons
extra virgin olive oil
-
1 pinch
salt
-
pepper to taste
- Asparagus & Sunchokes
-
1 bunch
skinny Asparagus
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1
dozen sunchokes
-
olive oil
Directions
- Pomegranate Vinaigrette
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Cut pomegranate and separate out seeds. Wash in a bowl of cold water and the white membrane will float to the top.
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Strain and pat seeds dry.
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Juice lemon into bowl.
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Stir mustard, salt, and pepper into lemon.
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Whisk in olive oil to form vinaigrette.
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Pour over pomegranate seeds and set aside.
- Asparagus & Sunchokes
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Wash and trim asparagus.
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Wash sunchokes and cut out any bad spots.
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Thinly slice sunchokes.
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Heat large saucepan of salted water over high heat.
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Heat medium saucepan over medium high heat. Add olive oil to coat pan.
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Saute sunchokes in olive oil.
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When water simmers, add asparagus.
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Cook asparagus 2-3 minutes until bright green but still crunchy.
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Remove asparagus from water and set on plate.
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When sunchokes are golden in color, add to asparagus.
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Pour pomegranate seeds and vinaigrette over asparagus.
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