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Asparagus, Raspberry, and Walnut Medley

Asparagus, Raspberry, and Walnut Medley

Serves: 4

Category: Salads, Dressings, Dips and Sauces
Author: Aly

Average Rating: 
Rated by: 4 members

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1 tablespoon Dr. Fuhrman's Wild Blueberry vinegar or other berry-infused vinegar
2 tablespoons raspberry preserves (no sugar added)
1 1/2 teaspoons Dijon mustard
1/2 teaspoon grated lemon rind
1 pound asparagus
1 1/2 cups fresh raspberries
2 tablespoons finely chopped walnuts


Combine first three ingredients in a small saucepan; heat to bubbling. Remove from heat; stir in rind.

Cook asparagus in boiling water two minutes or until crisp-tender. Drain and plunge into ice water; drain. Cut into 1 ½ inch pieces.

Combine preserves mixture, asparagus, and raspberries in a bowl; toss gently to coat. Sprinkle with walnuts.

Calories 90; Protein 3 g; Carbohydrates 17 g; Total Fat 1.8 g; Saturated Fat 0.2 g; Cholesterol 0 mg; Sodium 28 mg; Fiber 5.7 g; Beta-Carotene 516 ug; Vitamin C 20 mg; Calcium 44 mg; Iron 2.9 mg; Folate 72 ug; Magnesium 31 mg; Zinc 0.9 mg; Selenium 3.6 ug

Comments (3):



06/09/2008 10:14 AM

Rated this recipe:

This recipe is fantastic! My husband and I could not believe how well the rasberries and asparagus went together. It tasted like it was from a nice restaurant. Will definetly make again!!


08/20/2013 07:54 PM

Rated this recipe:

This is delicious! My 22 year old son who has never liked asparagus ate 5 pieces tonight! A definite do-over that will become a staple in my house. The sauce is delicious and can go with a lot of other vegetables, tofu, fish, etc.

Elaine Garces

05/01/2014 03:48 PM

Rated this recipe:

I'm so glad I made this fairly simple dish - as was my husband. It tastes so bright and delicious. 4.5 stars! Thank you.