Raspberry-Asparagus Medley

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 30%
  • Fat: 2.2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.3g
  • Carbohydrate: 10.8g
  • Fiber: 3.9g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 82mg
  • Calcium: 27mg

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

  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.
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.

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