Asparagus with Pomegranate and Fennel Seed Vinaigrette

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

INGREDIENTS

•  1-2 bunches asparagus
•  1 small pomegranate (one cup seeds)
•  1 shallot
•  ½ cup extra virgin olive oil
•  ¼ cup white balsamic vinaigrette
•  2 tablespoons dried fennel seeds
• Sea salt to taste
• Fresh ground black pepper to taste

RECIPE

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 seeds 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, white balsamic, fennel seeds, salt, and pepper to the jar.
• Put the lid on the jar and shake vigorously for about a minute.

Asparagus

• 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.

for more #Eattoglow side dish recipes check out these KOREAN INSPIRED BRUSSELS SPROUTS