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Raspberry-Asparagus Medley




Source of Recipe


Cooking Light-8/02






List of 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
  






Instructions



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 in ice water; drain. Combine preaerves mixture, asparagus and raspberries in a bowl; toss gently to coat. Sprinkle with pecans.
   
3. Yield: 6 servings (serving size: about 1/2 cup). 65 cal, 2.2g fat, 2.3g pro, 10.8g carb, 3.9g fiber, 0mg chol, 1mg iron, 82mg sod, 27mg calc.