In resealable bag soak 2 lbs of chicken breast (skinless or skin on) with 1/3 cup of Pomegranate Marinade, 1/4 cup fresh lemon juice, 1/4 cup honey. Marinade for 2-4 hours. Cook on grill or oven roast until chicken is cooked through.
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.