On a hot summer day nothing says refreshing like a tall glass of fresh lemonade. I doctored it up with fresh mint and our Pomegranate Grenadine. (serves 4)
Tip: Depending on the sweetness of the lemons, add more sugar if needed. Also, for an adult kick add 1/2 cup of vodka or white rum (no judgement from us).
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.