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

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

32.1 calories; protein 2g 4% DV; carbohydrates 6.8g 2% DV; exchange other carbs 0.5; dietary fiber 1.9g 8% DV; sugars 4.5g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 915.5IU 18% DV; vitamin c 4.9mg 8% DV; folate 44.4mcg 11% DV; calcium 22.2mg 2% DV; iron 1.9mg 11% DV; magnesium 13mg 5% DV; potassium 199.2mg 6% DV; sodium 2.6mg.