- Prepare fresh pomegranate arils, if necessary.*
- Bring pomegranate juice, ginger, sugar and red wine vinegar to a boil in a non-reactive saucepot over medium high heat. Reduce to a simmer.
- Reduce POM mixture to light syrup or by half.
- Remove from heat and strain out ginger pieces. Let cool and reserve for later use.
- In a medium saucepan, add a little oil and place on medium heat.
- Add the quinoa and toast, stirring, for 2 to 3 minutes. The quinoa should have a very nutty aroma.
- Pour in 1 cup water or stock and a sprinkle of salt; increase the heat to bring to a boil. Reduce to a simmer for 15 to 20 minutes, or until tender and liquid has evaporated.
- Using a fork, fluff the quinoa, place on a plate and let cool to room temperature.
- Preheat a large sauté pan on medium-high heat. Coat the pan with olive oil.
- Add asparagus and sear on all sides until golden brown.
- Add shallots and sauté for 1 minute.
- Add 1/2 cup chicken stock and butter.
- Reduce the stock by three-quarters.
- Add POM-Ginger Reduction and glaze asparagus.
- Once sauce is thick and asparagus is glazed, remove from heat and add the remaining chives.
- Place a spoonful of the quinoa in the center of a dinner plate.
- Arrange the asparagus on and around the quinoa, then spoon some of the POM-Ginger Reduction over the asparagus.
- Garnish with arils and serve.
- Repeat for the remaining three plates.
*To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)