Asparagus with Warm Vinaigrette

Asparagus with Warm Vinaigrette

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From: Diabetic Living Magazine

The lively combination of ginger and apricot nectar creates a noteworthy vinaigrette that tastes incredible on fresh asparagus.

Ingredients 4 servings

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Original recipe yields 4 servings
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


  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: 5 pieces asparagus
  • Per serving: 32 calories; 0 g fat(0 g sat); 2 g fiber; 7 g carbohydrates; 2 g protein; 44 mcg folate; 0 mg cholesterol; 4 g sugars; 916 IU vitamin A; 5 mg vitamin C; 22 mg calcium; 2 mg iron; 3 mg sodium; 199 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable

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