Ingredients
1-1/2 lbs fresh asparagus
1 tsp cornstarch
1/3 c water, divided
2 Tbsps vinegar
1 Tbsp honey
1 tsp Dijon mustard
1/8 tsp salt
1/8 tsp ground ginger
1-1/2 c fresh raspberries
Preparation
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.
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.
Gently rinse raspberries; drain. Divided raspberries and asparagus evenly among 6 salad plates; drizzle each with 1 Tbsp dressing.
