Asparagus With Raspberry Sauce

1. 1

   Break off the tough ends of the asparagus spears and drop in boiling salted water.

2. 2

   Cook until crispy tender, drain, rinse with cold water, wrap in paper towels and chill 1 hour.

3. 3

   Combine salad dressing, sour cream and 1/4 cup of the raspberries, breaking up the berries with a fork.

4. 4

   Add salt and pepper if needed.

5. 5

   To serve, place asparagus on a serving dish, spoon sauce across the middle of the spears and garnish with the remaining berries.

* Per serving · 4 servings · Values may vary.