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.
Serve this unusual side dish on a bed of greens or with pork tenderloin flavored with balsamic vinegar, rosemary, and garlic.
More From Cooking Light
- 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
- 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
- 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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