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.
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A very different and delicious way to serve asparagus. I served it over field greens and made as written. I did make the sauce ahead of time and heated it briefly in the microwave before adding the asparagus and raspberries. It was a good side dish to barbequed spareribs, but would be just as good with any entree. Definitely company worthy.
I made this dish as a part of our Cooking Light Virtual Supper Club. Here is the blog link - http://whistlestopcooking.blogspot.com/2011/05/cooking-light-spring-is-berry-licious.html -
The flavors come together nicely and make a flattering side dish. I served it with salmon, but pork would be great too!
I didn't have the fresh raspberries or the white wine vinegar (I substituted with white wine, instead), but it was delicious all the same. The only note I would make is to not let it simmer too long, as it cooks down to a thick syrup if you do. I will definitely make this recipe again.