Asparagus, Raspberry, and Walnut Medley
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