Apricot-Ginger Asparagus
Steam asparagus until tender but still crispy, then drizzle a reduced mixture that's made with apricot jam, red wine vinegar, cinnamon, and ginger. Absolutely easy and delicious.
Yield
2 servingsPrep
5 minCook
15 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
asparagus
fresh, trimmed |
|
| ¼ | cup |
apricot preserves (jam)
|
*
|
| 1 | tablespoon |
red wine vinegar
or cider vinegar |
|
| ⅛ | teaspoon |
cinnamon
|
|
| 1 | pinch |
ginger
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
asparagus
fresh, trimmed |
|
| 59 | ml |
apricot preserves (jam)
|
*
|
| 15 | ml |
red wine vinegar
or cider vinegar |
|
| 0.6 | ml |
cinnamon
|
|
| 1 | pinch |
ginger
ground |
*
|
Directions
In a large skillet, bring 1 in. of water to a boil; place asparagus in a steamer basket over water.
Cover and steam for 5 minutes or until crisp-tender; drain and keep warm.
In a small skillet over medium heat, bring the preserves, vinegar, cinnamon and ginger to a boil.
Reduce heat; simmer, uncovered, for 2 to 4 minutes or until glaze begins to thicken.
Pour over asparagus.
