Roz decided that in the month of May we would celebrate Spring with our Virtual Supper Club. Spring is Berry-licious you know!
I found my Berry-special recipe Here on Cooking Light .
This side dish just sang out a spring time song. Asparagus is so fresh this time of year.
1 Tbs white wine vinegar
2 Tbs raspberry preserves
1 1/2 tsp Dijon mustard
1/8 tsp salt
1/2 tsp grated lemon rind
2 1/2 c sliced asparagus (about 1 pound)
1 1/2 c fresh raspberries
2 Tbs finely chopped pecans, toasted
Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat; stir in rind. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain and plunge into ice water; drain. Combine preserves mixture, asparagus, and raspberries in a bowl; toss gently to coat. Sprinkle with pecans. The raspberries and pecans really spiced up a plate of fresh asparagus.
Now let's see what everyone else has brought for our Berrylicious Virtual Supper Club...
Jerry has a pitcher of Raspberry Daiquiris... we might need 2!
Jamie is bringing a dessert with Balsamic Strawberry Topping YUM!
Val is bringing a light salad of Mesclun with Berries and Sweet Spiced Almonds
MaryAnn has made an appetizer of Strawberry-Avocado salsa.
Roz has our main course, a Pork Tenderloin with a Spicy Pomegranate-Blueberry Reduction
Don't forget, that y'all are Berry-welcome to join in our virtual supper with the blog hop!