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Roasted Asparagus with Pomegranate Syrup


I thought I’d end the week with a recipe that is perfect for a lazy weekend brunch: asparagus with pomegranate syrup. I was first introduced to this delightful combination by our friends Demet and Onur, who grew up in Turkey. They had us over to their house earlier this year and served us a fantastic Turkish feast. The evening started off with drinks and steamed asparagus served in a pool of olive oil and pomegranate syrup.


I was completely taken with the asparagus and ate more than my fair share! I decided to serve this dish for Easter brunch and made a few adjustments. First, I roasted the asparagus, rather than steaming it, because I like how roasting emphasizes asparagus’ earthy flavor. I also made my own pomegranate syrup because I couldn’t find the bottled brand that Demet used. And, because I was short on olive oil, I just drizzled a bit over the top. I was quite pleased with how it turned out.

The dish is quick and easy to fix and really very good. I could easily eat the entire plate by myself!

Roasted Asparagus with Pomegranate Syrup

I adapted the Pomegranate Syrup from this recipe by Alton Brown.

For the syrup you’ll need:
2 cups Pomegranate juice
¼ cup sugar
2 teaspoons lemon juice

For the asaparagus you’ll need:
1 bunch of asparagus
1 tablespoon olive oil
sea salt

To make the pomegranate syrup, stir together the pomegranate juice, sugar, and lemon juice in a sauce pan over medium high heat until the sugar dissolves. Then, turn the heat down to medium and cook, stirring often, until the juice reduces by half and forms a thick syrup (it should coat the back of a spoon, but still flow in a nice stream). Try not to let the syrup boil, because it gets very foamy. Remove the syrup from the heat and set it aside.

Wash the asparagus and break off the dry ends. Then arrange it in a rimmed baking sheet and drizzle with the olive oil. Roll the spears around to coat with oil and then sprinkle them with salt. Slide the pan into a preheated 450 degree F oven and roast, shaking the pan every couple minutes to make sure the spears cook evenly. I like my asparagus fork tender, but with a little bite to it (about 8 to 10 minutes), if you like your asparagus softer, let it roast for about 15 minutes.

Pull the asparagus from the oven and pile it onto a platter. Drizzle it with your very best olive oil and about 1/4 to 1/2 cup of warm pomegranate syrup. Store the remainder of the syrup in a clean glass jar in the fridge—it makes a great addition to salad dressings.

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11 Responses to “Roasted Asparagus with Pomegranate Syrup”

  1. 1
    Melanthia Says:

    Tasty. We constantly eat asparagus and this is a welcome new recipe. Thanks.

  2. 2
    Sandy Says:

    This looks lovely! I will definitely give it a try.

  3. 3
    gardenmentor Says:

    Yum! I have some pom syrup in the fridge that I made for some Syrian cabbage rolls over the winter. The stuff keeps great “forever” in the fridge. Just read the SE Washington asparagus harvest has begun, so I’ll have to try this out.

    As always, thanks for the fantastic foodie ideas Willi! :)

  4. 4
    Germi Says:

    I have to go to a garden party tomorrow and was at a total loss as to what to bring … no more! This sounds delicious and easy – and I even have pomegranate syrup!

    fun last night btw…


  5. 5
    Bren/ BGgarden Says:

    I LOVE YOUR BLOG…. this recipe looks fabulous so I am adding it to my list for market tomorrow. I will have to stop back and let you know what I served it with. Thank you for sharing and I can’t wait to return.
    Please stop by my garden in the Midwest sometime!

  6. 6
    Rachel Says:

    YUM! Asparagus is my fav, I’ll be trying this for sure. Last night I was having a glass of wine in the kitchen and flipping through Sunset magazine while my husband made dinner. When I got to your article I was SO excited! I shouted, “that’s the fabulous blog I told you I found! Look, look, LOOK!” It has inspired me to go back and read your blog from the beginning. I can’t wait!

  7. 7
    Willi Says:

    Rachel–You’re too nice. I’m so glad that you like DigginFood. I love One Pretty Thing!

    Bren–I just stopped by your garden and it is so beautiful. Love those magnolia pictures.

    Germintarix–I hope the asparagus was a hit at the garden party!

    Garden Mentor–I’m glad to know someone else loves cabbage rolls. They are one of our favorite wintertime dinners. I’ll have to try pom syrup on them next year.

    Melanthia–What is your favorite way to cook asparagus. I love it too!

  8. 8
    Friday Night Tacos: We all deserve it… at least twice « cb&j Says:

    [...] have tried this recipe and would really like something new check out Diggin’ Food and make the Roasted Asparagus and Pomegranate syrup. [...]

  9. 9
    Top Fruits and Veggies in Season for Summer | POM Community | The Official POM Wonderful Website, makers of 100% Pomegranate Juice the Antioxidant Superpower Says:

    [...] Asparagus is a healthy veggie that can be used in a number of dishes. Try this recipe for roasted asparagus in a pomegranate syrup, or just blanch them and serve with a little salt. [...]

  10. 10
    Ode to my Kitchen Garden | Seattle Seedling Says:

    [...] and Jake made a yummy vinaigrette with some left over pomegranate juice that I used in a terrific asparagus recipe this weekend. Had I brought a fork out to the garden, I could have started eating my salad right [...]

  11. 11
    Asparges/Asparagus | Hygge HouseHygge House Says:

    [...] another great recipe, check out Willi’s Roasted Asparagus with Pomegranate Syrup on Diggin’ Foods. Prev Post Next [...]

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