• 1-3 Tablespoons coconut oil or olive oil
  • 1 pound asparagus, snap off the ends rather than cut them. They will naturally snap off where they are supposed to.
  • 8-12 oz pomegranate juice (pure, not mixed with other juices)
  • 1 Tablespoon fresh lime juice (optional)
  • Sea salt and pepper to taste


  1.  Preheat oven to 425 degrees F. Add oil to a lipped baking sheet or glass pyrex backing dish.
  2.  Place pomegranate juice in a deep pan and begin to reduce. I cook on medium high. It will reduce to about half.
  3.  While juice is reducing, place asparagus on baking sheet or in dish and coat them with oil.
  4.  Place baking sheet or dish on the center rack in the oven and roast for about 3 minutes. Use tongs to turn and reposition the asparagus for even roasting. Cook another 5 minutes and check for tenderness. If not yet tender cook a few more minutes. Remove and lightly salt.
  5.  When pomegranate juice is reduced and sticks to the back of a spoon you are done. Allow it to cool for one minute off the heat. Next, use it alone or whisk in lime juice.
  6.  Place asparagus on a serving platter and drizzle with pomegranate reduction or gently place the asparagus in a small puddle of pomegranate reduction or do both.

Serve immediately.

Variations: All are gut repair friendly below.

Pomegranate reduction options:

  • 1 Tbsp shallots, diced
  • 1 teaspoon slivered garlic
  • 1 Tbsp balsamic vinegar
  • 2 cups pure pomegranate juice
  • 1 bay leaf
  • skin from one apple (the pectin acts as a thickening agent and is better than using cornstarch or tapioca) Arrow root also works but must be dissolved in a tiny bit of water before adding it to anything.
  • Saute shallots until translucent. Add pomegranate juice, vinegar and herbs. Stir well and bring to a boil, stirring occasionally. Continue to boil until juice is reduced to half, remove from heat and allow to sit for one minute. Drizzle and done!
  • I also use this with lamb and will add rosemary to the reduction.

Bon Appetit!