Raspberry-Asparagus Medley
Source of Recipe
Cooking Light
List of Ingredients
Raspberry-Asparagus Medley
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
Preparation
Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat; stir in rind.
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.
Yield
6 servings (serving size: about 1/2 cup)
Recipe
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