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


Ingredient Checklist


Instructions Checklist
  • 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. 199 mg potassium; 6.8 g carbohydrates; 1.9 g fiber; 4 g sugar; 2 g protein; 916 IU vitamin a iu; 5 mg vitamin c; 44 mcg folate; 22 mg calcium; 2 mg iron; 13 mg magnesium;