Happy Springtime! Spring, and the asparagus has sprung. My Farmer's Market has all different kinds, ranging from the thin, grassy little whips to the big super-chubby spears. I love them all, but my preference is for the big fatties.
This recipe for Asparagus with Pomegranate Lime Glaze has just a few ingredients (recipe at link).
One, pomegranate molasses, might be a bit hard to find. A Middle Eastern market is the best bet. I visited our local family-owned supermarket, which happens to be owned by Middle Easterners and stocks lots of items commonly used there - fava beans, za'atar, sheep milk feta - all kinds of loveliness.
Roasting asparagus might seem odd, but you MUST try it if you haven't already. It intensifies the flavor of the asparagus while preserving the sweetness. It is my favorite way to eat one of my favorite vegetables.
The glaze comes together quickly - pomegranate molasses, lime juice, heat. The hardest part is squeezing the limes, and a good citrus reamer makes short work of that.
Then you just drizzle the glaze on the spears, sprinkle with good salt, and voila. A real treat. I don't think asparagus needs much flavoring, but this is a nice surprise.
You could use the glaze for many, many things. I even added some to sparkling water to make a little soda. It was good!
Suebob says thumbs up. Bon appetit.