Foie Gras and Asparagus


I wanted something special for Valentines Day, but did not have time to cook some elaborate meal – so this is what I came up with. If you don’t have pomegranate molasses you can use balsamic glaze.

2 – 2 oz pieces of foie gras
1 bunch of asparagus, steamed
Zest of 1 lemon
1/2 c dry white wine
4 TBSP pomegranate molasses
Salt and pepper

Arrange steamed asparagus on 2 plates.

Salt and pepper Foie.

Heat a non stick skillet over night heat. Cook foie about 1 minute per side. Set each piece next to asparagus.

Add wine and pomegranate molasses to the pan and cook until reduce, about 2 minutes. Drizzle over asparagus and foie.

Served 2.