Raspberry-Asparagus Medley

Name: Raspberry-Asparagus Medley
Yield: 6 servings (serving size: about 1/2 cup)
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

7 Reviews

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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

How to Make It

Step 1

Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat; stir in rind.

Step 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.

Chef'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.

Ratings & Reviews

Penny1's Review

2012-09-12T02:51:25-04:00 sally227

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.

SandiMcMc's Review

2012-01-01T14:22:34-05:00 SandiMcMc

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!

sally227's Review

2011-12-27T12:45:25-05:00 sistercainsbro

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.

kozmorocks's Review

2011-11-17T19:00:26-05:00 kozmorocks

Very different, but a good different! Nice, light, and refreshing!

rstarrlemaitre's Review

2011-08-10T18:18:06-04:00 CkingLtFan

Very elegant and wonderfully different! Served over gourmet greens for a wonderful summer salad. Certainly worth of company for the novelty of the dish alone.

sistercainsbro's Review

2010-11-06T20:42:34-04:00 Penny1

I substituted apricot jam for the raspberry preserves and balsamic vinegar for the white wine vinegar. I love it!

CkingLtFan's Review

2010-01-28T21:23:13-05:00 rstarrlemaitre

My husband loves this unusual vegetable side along a simple pepper-crusted salmon. I'm making it for company next week.

Raspberry-Asparagus Medley

Ingredients

How to Make It

Chef's Notes

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Ratings & Reviews

Penny1's Review

SandiMcMc's Review

sally227's Review

kozmorocks's Review

rstarrlemaitre's Review

sistercainsbro's Review

CkingLtFan's Review

Raspberry-Asparagus Medley

Ingredients

Nutritional Information

How to Make It

Chef's Notes

You May Like

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