Raspberry-Asparagus Medley |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this unusual side dish on a bed of greens or with pork tenderloin flavored with balsamic vinegar, rosemary, and garlic. Ingredients:
1 tablespoon white wine vinegar |
2 tablespoons raspberry preserves |
1 1/2 teaspoons dijon mustard |
1/8 teaspoon salt |
1/2 teaspoon grated lemon rind |
2 1/2 cups (1-inch) sliced asparagus (about 1 pound) |
1 1/2 cups fresh raspberries |
2 tablespoons finely chopped pecans, toasted |
Directions:
1. Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat; stir in rind.
2. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain and plunge into ice water; drain. Combine preserves mixture, asparagus, and raspberries in a bowl; toss gently to coat. Sprinkle with pecans.
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