Raspberry-Asparagus Medley

[Guest guest]

Raspberry-Asparagus Medley

 

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

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.

Makes 6 servings.