RECIPES: Roasted asaragus with pomegranate-lime glaze

ROASTED ASPARAGUS WITH POMEGRANATE-LIME GLAZE

Serves 3 or 4.

Note: Pomegranate molasses is available at Middle Eastern food shops or in the imported foods section of basic grocery stores. It keeps forever, and a little bit goes a long way. In this simple sauce (which also keeps forever, if refrigerated in a tightly covered jar) pomegranate molasses is mixed with some fresh lime juice for a stunning result. Also try this on other vegetables, and on grains, tofu, chicken and just about anything. I would even venture to drizzle this pure little topping on sliced fruit, ice cream or sorbet (or all three together). Roasted Asparagus will keep for up to 5 days if tightly covered and refrigerated.

• 1 tbsp. extra-virgin olive oil (possibly more)

• 1 lb. asparagus, ends trimmed or snapped off (or, if you have the patience, shaved with a vegetable peeler)

• Salt, optional

• 1/4 c. pomegranate molasses (see Note)

• 1 tbsp. plus 1 tsp. fresh lime juice

Directions

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or foil, and brush or spread it with some of the oil.

Distribute the asparagus stalks on the prepared baking sheet and roll them around so they will be completely coated with oil.

Place the baking sheet on the center rack of the oven, and roast for 3 minutes. Shake the baking sheet or use tongs to redistribute the asparagus so it can roast evenly all over.

Meanwhile, prepare the glaze by simply combining the pomegranate molasses and lime juice in a small bowl and whisking until smooth. Set aside.

Back to the asparagus: After another couple of minutes in the oven, begin checking for doneness. Remove from the oven as soon as the asparagus is "this side of tender." You can salt it lightly, if you wish.

Serve the asparagus hot, warm or at room temperature, with room-temperature glaze puddle underneath or drizzled on top (or both).

Nutrition information per serving:

Calories110Fat3 gSodium10 mgSaturated fat1 g

Carbohydrates18 gCalcium60 mg

Protein1 gCholesterol0 mgDietary fiber1 g

Diabetic exchanges per serving: 1 vegetable, 1 other carb, 1/2 fat.