Raspberry-Asparagus Medley

7 Reviews
ADD YOUR REVIEW
Karry Hosford
Yield:
6 servings (serving size: about 1/2 cup)
August 2002
RECIPE BY Cooking Light

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

Nutritional Information

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

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.

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Ratings & Reviews

Penny1's Review

sally227
September 12, 2012
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

SandiMcMc
January 01, 2012
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

sistercainsbro
December 27, 2011
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

kozmorocks
November 18, 2011
Very different, but a good different! Nice, light, and refreshing!

rstarrlemaitre's Review

CkingLtFan
August 10, 2011
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

Penny1
November 07, 2010
I substituted apricot jam for the raspberry preserves and balsamic vinegar for the white wine vinegar. I love it!

CkingLtFan's Review

rstarrlemaitre
January 29, 2010
My husband loves this unusual vegetable side along a simple pepper-crusted salmon. I'm making it for company next week.