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

Source: 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

5 pieces asparagus
32 calories; protein 2g; carbohydrates 6.8g; dietary fiber 1.9g; sugars 4.5g; fat 0.1g; vitamin a iu 915.5IU; vitamin c 4.9mg; folate 44.4mcg; calcium 22.2mg; iron 1.9mg; magnesium 13mg; potassium 199.2mg; sodium 2.6mg.

1 vegetable