Asparagus with Warm Vinaigrette

Source: dLife

The combination of ginger and apricot nectar creates a noteworthy vinaigrette for fresh asparagus.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories	11.2
Total Carbs	2.6g
Dietary Fiber	0.2g
Sugars	1.7g
Total Fat	0g
Saturated Fat	0g
Unsaturated Fat	0g
Potassium	8.1mg
Protein	0.2g
Sodium	1mg
Dietary Exchanges
See the Detailed Nutritional Analysis
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1 lb Asparagus, spears, tips, fresh, 2" long or less (or frozen)
0.75 tsp cornstarch
1 pinch garlic powder
1 pinch ground ginger
0.33 Juice Drink, apricot nectar, ready to drink, can (1/2 of a 5 1/2-ounce can)
1 tbsp white wine vinegar

1 For fresh asparagus, snap off and discard the woody bases of asparagus. If desired, use a vegetable peeler to scrape off scales.
2 Cook, covered, in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. (Cook frozen asparagus according to package directions.) Drain.
3 Meanwhile, for vinaigrette, in a small saucepan combine the cornstarch, garlic powder, and ginger. Stir in apricot nectar.
4 Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more.
5 Remove saucepan from heat; stir in vinegar. Pour over cooked asparagus; toss gently to coat.