dLife feature photo

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Apricot-Glazed Roasted Asparagus
Source: dLife

Fresh asparagus roasted with apricot preserves and soy sauce.

Rating:
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy
blue dot blue dot

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories 58.8
Total Carbs 12.7 g
Dietary Fiber 3.1 g
Sugars 8.8 g
Total Fat 0.2 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 317.2 mg
Protein 3.6 g
Sodium 173.2 mg
Dietary Exchanges
0.2 Fat, 1.2 Vegetables, 0.4 Other Carbs,
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings
Ingredients

1 lb  fresh asparagus
1 each  cooking spray
2 tbsp  Preserves, apricot
1 tbsp  low sodium soy sauce
0 1/4 tsp  minced garlic
0.125 tsp  salt
Directions
  1. Preheat oven to 400 degrees F.
  2. Arrange asparagus on a baking sheet coated with cooking spray.
  3. Whisk together preserves, soy sauce, garlic, and salt and spoon over asparagus being sure to fully coat. Roast asparagus for 10 minutes or until crisp-tender.

Sign up for FREE dLife Newsletters

dLife Membership is FREE! Get exclusive access, free recipes, newsletters, savings, and much more! FPO

Congratulations!
You are subscribed!
Congratulations!
You are subscribed!
Congratulations!
You are subscribed!

dLife Weekly Poll

Where do you get your medical information?

Vote
View Results
More Polls

Recipe Shuffle

Click a button to see recipes.
More Diabetes Information
  • Facebook
  • Twitter
  • YouTube
More dLife Information
Copyright © 2013 LifeMed Media, Inc.    All Rights Reserved.
This website is certified by Health On the Net Foundation. Click to verify. This site complies with the HONcode standard for trustworthy health information:
verify here.