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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (128g) Recipe makes 4 servings |
||
| Calories 51 | ||
| Calories from Fat 2 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 242mg | 10% | |
| Potassium 270mg | 7% | |
| Total Carbohydrate 11.6g | 3% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 5.2g | ||
| Protein 3.0g | 6% | |
Ingredients
- 1 lb asparagus spear, trimmed
- cooking spray
- 2 tablespoons apricot preserves
- 1 tablespoon low sodium soy sauce
- 1/4 teaspoon minced garlic
- 1/8 teaspoon salt
Directions
1
Preheat oven to 400°F.2
Place asparagus spears on a foil-lined jelly roll pan coated with cooking spray.3
Combine apricot preserves, soy sauce, garlic, and salt; mix well Pour preserves mixture over asparagus.4
Toss well to coat.5
Bake at 400°F for 10 minutes or until asparagus is crisp-tender.6
Serve immediately.
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Featured Reviews for This Recipe
From: PaulaG
On Mar 31, 2005
I made one adjustment to the recipe--I cooked it on top of the stove instead of the oven. Worked great! The sauce provided a nice flavored glaze that was nicely seasoned. I will try this again in the oven to compare. Thanks Chris!
From: BonnieZ
On Feb 24, 2005
This was a wonderful twist to dress up asparagus. I expected more of an Asian flavor, but was pleasantly surprised to find that the apricot/soy/garlic flavors mellowed with the roasting and could easily see this as a side dish to roasts, chicken or fish. Thank you Simple Chris for sharing the recipe.
From: VegSocialWorker
On Aug 27, 2006
This turned out fantastic. So easy and very tasty. I like the combination of sweet, salty and garlic. Yumm. I also love that there is a very minimal amount of oil. Thanks for posting- will make again for sure.
From: *Parsley*
On Feb 6, 2006
Great tasting asparagus. The soy sauce and apricot preserves roasted into a nice, mildly sweet sauce. Thanx for a wonderful recipe. I'll make this again.
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