Espargos verdes com redução de Vinho do Porto e Romã

While you cook the Green Asparagus, prepare the sauce.

Ingredients:

• 300g of Asparagus from the Transmontano valley

• Freshly ground black pepper
• 1⁄2 large onion
• 150 ml Port wine
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon pomegranate syrup*
• 1 teaspoon butter
• 1 bunch dried rosemary

Slice the onion and sauté in olive oil.
Add the port wine, pomegranate syrup and the remaining sauce ingredients.
Let it simmer until it thickens and takes on the consistency of a sauce.
Drizzle the Asparagus from the Trás-os-Montes Valley with the sauce before serving.

Pomegranate Syrup :

70g pomegranate seeds
2 teaspoons brown sugar
2 tablespoons lemon juice
200ml water

Bring the pomegranate to a boil with the sugar, lemon juice and water. Let it boil over medium heat for about 7 minutes until the liquid has reduced by half.
Strain the liquid through a sieve to discard the solids.