Raspberry-Asparagus Medley

Ingredients

• 2.5 cups asparagus sliced (1-inch) ( 1 pound)
• 1.5 teaspoons dijon mustard 
• 0.5 teaspoon lemon rind grated
• 2 tablespoons pecans toasted finely chopped
• 1.5 cups raspberries fresh
• 2 tablespoons raspberry preserves 
• 0.1 teaspoon salt 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• sauce pan

Directions

1. Combine first 4 ingredients in a small saucepan; bring to a boil.
2. Remove from heat; stir in rind.
3. Cook asparagus in boiling water 2 minutes or until crisp-tender.
4. Drain and plunge into ice water; drain.
5. Combine preserves mixture, asparagus, and raspberries in a bowl; toss gently to coat.
6. Sprinkle with pecans.