1 Tbls White Wine vinegar
2 Tbls Raspberry preserves
1 ½ tsp Dijon mustard
1/8 tsp salt
1/2 tsp lemon rind, grated
2 ½ c sliced asparagus, 1-inch pieces (about 1 lb)
1 ½ c fresh raspberries
2 Tbls pecans, finely chopped & toasted
Combine first 4 ingredients in a small saucepan and bring to a boil. Remove from heat and 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 and serve.
1 serving: 77 calories, 4g fat, 67mg sodium, 9.71g carbohydrates, 5g sugars, 4g fiber, 2.4g protein.