In a bowl mix 2 lbs ground beef (80% lean) with 2 tablespoons Pomegranate Balsamic Grill Sauce. Form 4 loose patties and season outside of patties with Old Bay Seasoning and fresh cracked pepper. Heat grill on high and brush each patty with canola oil on both sides. Cook to liking (about 4 minutes on first side and 3 minutes on other side). Use condiments of choice, but skip the ketchup and mix 1/2 cup mayo with 1/4 cup Pomegranate Balsamic Grill Sauce for an extra punch!
Wash 1 bunch of asparagus and snap off woody ends. Cut cross wise so you end up with small rounds about 1/4 inch thick. Toss in a bowl with 1/4 cup Aged Pomegranate Balsamic Vinegar and 2 tablespoons crumbled parmesan and fresh cracked black pepper. Serve and if you want a dash of salty savory add sliced prosciutto on top.
Preheat oven to 350 degrees F.
Place brie on a baking pan lined with parchment paper. Bake for 25-30 minutes.
Before serving let stand for 15 minutes.
Place on plater and add the Pomegranate Fruit Spread on the top of brie and serve with crackers and apples.