RASPBERRY ASPARAGUS

1 1/2 pounds fresh asparagus spears*
2 tbsp raspberry vinegar
1 tsp Dijon mustard
3/4 tsp salt
3 tbsp safflower oil
3 tbsp olive oil
1/4 cup fresh raspberries
1/4 cup coarsely chopped pecans, toasted

Snap off the woody ends of the asparagus spears and cut the spears approximately the same length. Peel the ends about 1 inch. Steam the asparagus until tender-crisp; drain.

Whisk the raspberry vinegar, Dijon mustard and salt in a bowl. Whisk in the safflower oil and olive oil until blended. Add the raspberries and mash lightly.

Spoon the vinaigrette over the asparagus on a serving platter. Sprinkle with the pecans.

*Asparagus is most tender when the stalks are apple green and the tips have a purple tinge.

Servings: 4
Source: Colorado Colore: A Palate of Tastes (Celebrating Twenty Five Years of Culinary Artistry) by Junior League of Denver