Green Asparagus in Butter Caramel

Steps

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1. 1
   Pour brown sugar into a hot pan and let it melt slowly into a caramel without stirring—just distribute it evenly and let the pan's heat do the work.
   ▶ ≈1:41
2. 2
   Once the caramel forms, stir in butter until completely blended into a smooth sauce.
   ▶ ≈2:30
3. 3
   Peel the lower third of the asparagus stalks to remove any fibrous exterior, then cut the spears on the bias, being careful to preserve the tender tips intact.
   ▶ ≈1:59
4. 4
   Add minced garlic and finely chopped deseeded chilli to the warm caramel and let the residual heat infuse their flavours without direct heat.
   ▶ ≈3:08
5. 5
   Return the pan to heat and add the cut asparagus, gently tossing and stirring to coat all pieces evenly in the caramel mixture.
   ▶ ≈4:16
6. 6
   Cook the asparagus to your preferred texture—whether you prefer it tender-crisp or softer—while tasting as you go. Season with salt and a light grinding of black pepper.
   ▶ ≈4:22
7. 7
   Plate the caramelized asparagus and scatter pomegranate arils over the top for a pop of colour and a fresh, tart, crunchy contrast.
   ▶ ≈6:23