date:Apr 28, 2014
e top of each spear. (See note.) Repeat with remaining 3 bunches of asparagus.
2. Spray both sides of the asparagus with oil. Cook on grill for 1 minute each side or until the asparagus is bright green, tender crisp and slightly charred. (See note) Set aside to cool slightly. Remove the skewers. Place asparagus on a serving platter.
3. To make the pomegranate dressing, whisk the pomegranate juice and oil in a small bowl. Season with salt and pepper. Drizzle the pomegranate dressing over the as