The first eat to glow recipe: Asparagus with Pomegranate and Fennel Seed Vinaigrette
March 16, 2014
Omg baby Celeste’s first The first eat to glow recipe: Asparagus with Pomegranate and Fennel Seed Vinaigrette. This thin green stalk is a skin superfood, the combo of vitamins C and E improve skins clarity. This recipe pairs the skin boosting power of Asparagus with the antioxidant benefits of pomegranates! Asparagus is a delicate vegetable and it deserves to be paired with a bright sauce. Adding a homemade vinaigrette is a wonderful way to infuse tons of flavor into any vegetable dish. I decided to make a vinaigrette for my asparagus using sweet pomegranate arils and spicy fennel seeds. This dish is low calorie and full of plant-based benefits to keep you energized. Pomegranate arils pack a major antioxidant punch, providing vitamin C and potassium fighting free radical that age skin! Asparagus is a fiber rich vegetable, aiding in healthy digestion. Spring is Asparagus season so take full advantage, lightly roast a huge batch and invite the neighbors.
Asparagus with pomegranate fennel seed vinaigrette
1-2 bunches asparagus
1 small pomegranate (one cup arils)
1 tablespoon agave
½ cup extra virgin olive oil
¼ cup white balsamic vinaigrette
2 tablespoons fennel seeds
Sea salt to taste
Fresh ground black pepper to taste
Pomegranate fennel seed vinaigrette
Deconstruct the pomegranate and separate the red arils or “pomegranate seeds” from the thick skin
Add about ½ of a cup of arils to any small vessel that has a lid (I used a glass jar).
Finely mince the shallot and add to the jar.
Add olive oil, agave, white balsamic, fennel seeds, salt, and pepper to the jar.
Put the lid on the jar and shake vigorously for about a minute.
Preheat oven to 425 degrees.
Rinse asparagus and cut two inches off the end of each stalk.
Arrange asparagus evenly onto rimmed baking sheet. If you decided to do two bunches you will need to use on large baking sheet for each batch.
Drizzle about 1-3 tablespoons of olive oil onto asparagus. Roll the stalks around in the oil so that each is nicely coated.
Sprinkle with sea salt and freshly ground pepper.
Cook at 425 for 6 minutes. I enjoy my asparagus green and crunchy but you can extend the cooking time to 8 minutes if you like them well done.
Plate roasted asparagus on a large serving platter, generously spoon on vinaigrette, and truly enjoy.