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Raspberry-Asparagus Medley

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

Nutrition 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

How to Make It

  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 into ice water; drain. Combine preserves mixture, asparagus, and raspberries in a bowl; toss gently to coat. Sprinkle with pecans.

Cook's Notes

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.