Nutrition per serving may change if servings are adjusted.
1 pound asparagus spears
¾ teaspoon cornstarch
Dash garlic powder
Dash ground ginger
⅓ cup apricot nectar ( ½ of a 5½-ounce can)
1 tablespoon white wine vinegar
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.