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Title: Asparagus with Apricot Vinaigrette
Categories:
Yield: 4 Servings
1 lb Asparagus spears
3/4 ts Cornstarch
Dash garlic powder
Dash ground ginger
1/3 c Apricot nectar
1 tb White wine vinegar
Snap off and discard woody ends from asparagus.
Cook in a small amount of boiling water until
crisp tender, 8-10 minutes.
For vinaigrette, combine cornstarch, garlic powder
and ginger in a small saucepan. Stir in apricot
nectar. Cook, stirring, over medium heat until
thickened and bubbly. Cook and stir 2 minutes
more. Remove from heat, stir in vinegar. Pour over
asparagus; toss gently to coat.
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