The fresh grape relish also works well with grilled asparagus. Serve with broiled fish or chicken breast.

Asparagus with Fresh Grape Relish

1 pound medium fresh asparagus

1 cup water

1/8 teaspoon salt

2 teaspoons olive oil

2 tablespoons finely chopped onion

1 clove garlic, minced

1 cup each coarsely chopped red and green seedless California grapes

1 tablespoon balsamic vinegar

1 teaspoon Dijon-style mustard

1/4 teaspoon fresh ground pepper

1. Remove thick, woody part of asparagus spears.
2. Bring water and salt to boil. Add asparagus and cook about 5 to 7 minutes or until crisp-tender and still bright green.
3. While asparagus is cooking, heat olive oil in a skillet and sauté onion and garlic. Add grapes, vinegar, mustard and pepper; heat thoroughly.
4. Spoon half of grape mixture onto serving platter, top with cooked asparagus and spoon remaining grape mixture over asparagus.

Makes 4 servings.

Per Serving: Calories 110; Protein 3.3 g; Fat 3.0 g; Calories from Fat 22%; Carbohydrate 20.8 g; Cholesterol 0 mg; Fiber 3.3 g; Sodium 108 mg.

Recipe provided courtesy of of California Table Grape Commission.