Post by Loupy on Aug 1, 2010 11:52:18 GMT -7
Raspberry-Asparagus Medley
Yield:6 servings (serving size: about 1/2 cup)
Ingredients:
1 tablespoon white wine vinegar
2 tablespoon raspberry preserves
1 1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/2 teaspoongrated lemon rind
2 1/2 cups (1-inch) sliced asparagus (about 1 pound)
1 1/2 cups fresh raspberries
2 tablespoon finely chopped pecans, toasted
Directions:
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.
Nutritional Info:
Calories:313.9
Fat: 28.7g
Carbohydrates: 14.9g
Protein: 5.3g
Yield:6 servings (serving size: about 1/2 cup)
Ingredients:
1 tablespoon white wine vinegar
2 tablespoon raspberry preserves
1 1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/2 teaspoongrated lemon rind
2 1/2 cups (1-inch) sliced asparagus (about 1 pound)
1 1/2 cups fresh raspberries
2 tablespoon finely chopped pecans, toasted
Directions:
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.
Nutritional Info:
Calories:313.9
Fat: 28.7g
Carbohydrates: 14.9g
Protein: 5.3g
