Friday, April 10, 2009

Apricot-Glazed Asparagus

The apricot preserves give this easy side-dish a fun twist.

Trim the ends off one pound of asparagus spears, and arrange in a single layer on a baking sheet lined with aluminum foil and coated with cooking spray.

In a bowl, whisk together 2 tablespoons apricot preserves, 1 tablespoon soy sauce, and 1/4 tsp. minced garlic and 1/8 tsp. salt.

Drizzle over the asparagus, and toss well to coat. Bake at 400 degrees for 10 minutes.

Divide into 4 equal portions (about 5 spears) of 60 calories each. This dish is best when served immediately.

For the apricot preserves, any organic brand with organic sugar would do. I preferred the apricot fruit spread from Bionaturae, however, since it doesn't contain sugar at all, and is sweetened with apple juice.

asparagus $4.74
apricot preserves $4.19

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance