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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.



 

 

 


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