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Raspberry pecan asparagus Recipe

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Raspberry pecan asparagus image
Tim, Katie, Megan and Connor


This recipe for Raspberry pecan asparagus, by , is from The Whalen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Morris
Added: Monday, June 16, 2008


1 1/2 lbs. fresh asparagus
2 TB raspberry vinegar
1 tsp Dijon mustard
6 TB safflower oil
3 TB extra virgin olive oil
3/4 tsp salt
1/2 tsp pepper
1 small container of fresh raspberries
1 cup of toasted pecan halves, broken into pieces

snap off ends of asparagus and steam until slightly crunchy. Mix together vinegar, mustard, salt, and pepper. Whisk in oils. Immediately before serving, spoon oil mixture over asparagus. Mash the raspberries slightly. Sprinkle the raspberries and pecans over asparagus.




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