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February 15, 2014 / Chris Blum

Foie Gras and Asparagus

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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.

Ingredients:
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.

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