I found the most beautiful purple-ish asparagus at the Farmer's Market. I thought the color would go nicely with raspberries so I whipped up this easy spring time recipe. This is wonderful addition to any brunch. You can make it ahead and serve at room temperature.
1 TBSP. white wine vinegar
2 TBSP. raspberry preserves
1 1/2 tsp. Dijon mustard
1/8 tsp. salt
1/2 tsp. lemon zest
1 lb. asparagus, tender parts only
1 1/2 cup fresh raspberries
2 TBSP. chopped pecans, toasted
Juice of 1/2 lemon
Combine first four ingredients in a small saucepan and bring to a boil. Remove from heat and stir in lemon zest.
Cook asparagus in boiling water for 2 minutes or until crisp tender. Drain and plunge into a bowl of ice water. Drain and pat dry.
Toss the asparagus in the raspberry mixture and place on a serving platter. Sprinkle the asparagus with fresh raspberries and drizzle the fresh lemon juice on top. Sprinkle pecans on top and serve.
Recipe by Linder Hunt