This is a favorite at our house and something we prepare whenever asparagus is available at a reasonable price. I can’t imagine boiling or steaming asparagus ever again.
Ingredients
asparagus
olive oil
kosher salt
garlic powder
cayenne pepper
pomegranate molasses, optional
Directions
Rinse asparagus, and snap to remove tough ends. Drizzle with olive oil; toss to coat. Sprinkle with salt, garlic powder, and cayenne. Grill or cook in a frying pan over high heat. A friend suggested drizzling grilled asparagus with pomegranate molasses. It adds an interesting dimension, and I also enjoy dipping grilled meat into the molasses on my plate.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Vicki
I’ve never hear of using cayenne with asparagus before. Definitely going to give this one a try!
Will have to keep on the lookout for pomegranate molasses. That’s a new one.