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Raspberry Asparagus Medley
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Serve this beautiful dish for breakfast or brunch. Mixing fruit with vegetable brings out the bright, though subtle, flavors of both.
serves 6


1 tablespoon white wine vinegar

2 tablespoons raspberry preserves

1 1/2 teaspoons Dijon mustard

1/2 teaspoon lemon rind, grated

2 1/2 cups asparagus, sliced into 1-inch pieces

1 1/2 cups fresh raspberries

2 tablespoons finely chopped pecans, toasted

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  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Combine first 3 ingredients in a small saucepan, bring to a boil.  Remove from heat, stir in lemon 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.  Season with pecans.

Per serving: 65 calories, 2.2 g fat, 0.2g sat fat, 11g carbohydrates, 2g protein, 34mg sodium, 4g fiber

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