The lively combination of ginger and apricot nectar creates a noteworthy vinaigrette that tastes incredible on fresh asparagus. Source: Diabetic Living Magazine

Diabetic Living Magazine



  • Snap off and discard the woody bases of asparagus. If desired, use a vegetable peeler to scrape off scales. Cook, covered, in a small amount of boiling water for 2 to 3 minutes or until crisp-tender. Drain.

  • Meanwhile, for vinaigrette, in a small saucepan combine the cornstarch, garlic powder, and ginger. Stir in apricot nectar. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove saucepan from heat; stir in vinegar. Pour over cooked asparagus; toss gently to coat.

Nutrition Facts

32 calories; 0.1 g total fat; 3 mg sodium. 6.8 g carbohydrates; 2 g protein; Full Nutrition