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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Raspberry pecan asparagus Recipe

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This recipe for Raspberry pecan asparagus is from The Whalen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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