Raspberry-Asparagus Medley

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.

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!

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.

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

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.

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

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