Raspberry-Asparagus Salad

1. 1

   Snap off tough ends and scale asparagus. Cook asparagus, covered, in a small amount of boiling water 6 mins or until crisp-tender. Drain well; cover and chill.

2. 2

   Combine 1 tsp cornstarch and 1 Tbsp water in a small, non-aluminum saucepan. Add remaining water, 2 Tbsps vinegar and next 4 ingredients; bring to a boil over med heat and cook 1 min stirring constantly. Remove from heat, and let cool completely; cover and chill.

3. 3

   Gently rinse raspberries; drain. Divided raspberries and asparagus evenly among 6 salad plates; drizzle each with 1 Tbsp dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.