Ingredients
Pomegranate Vinaigrette
1 lemon
1/2 teaspoon Dijon mustard
1 small Pomegranate
2 teaspoons extra virgin olive oil
1 pinch salt
pepper to taste
Asparagus & Sunchokes
1 bunch skinny Asparagus
1 dozen sunchokes
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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. 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. 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.
RecipeNLG
Gathered
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated pomegranate syrup — muhammara, dressings, glazes
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
Large cypress tub — season sushi rice for parties and large batches
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated pomegranate syrup — muhammara, dressings, glazes
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
Large cypress tub — season sushi rice for parties and large batches