Raspberry-Asparagus Medley

Name: Raspberry-Asparagus Medley
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

8 ingredients

5 steps

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

Directions

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.
3

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