Raspberry-Asparagus Medley

Raspberry-Asparagus Medley Recipe
Karry Hosford
Serve this unusual side dish on a bed of greens or with pork tenderloin flavored with balsamic vinegar, rosemary, and garlic.

Yield:

6 servings (serving size: about 1/2 cup)

Recipe from

Nutritional Information

Calories 65
Caloriesfromfat 30 %
Fat 2.2 g
Satfat 0.2 g
Monofat 1.1 g
Polyfat 0.7 g
Protein 2.3 g
Carbohydrate 10.8 g
Fiber 3.9 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 82 mg
Calcium 27 mg

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

August 2002
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