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 (about 1 pound)
• 1 1/2 cups fresh raspberries
• 2 tablespoons finely chopped pecans, toasted

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.
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white wine vinegar, raspberry preserves, mustard, salt, lemon rind, fresh raspberries, pecans

Taken from www.myrecipes.com/recipe/raspberry-asparagus-medley (may not work)