- 1/2 lb fresh asparagus, trimmed
- 1/4 c apricot ginger Jam
- 1 tablespoon white wine vinegar
- (a pinch of red pepper flakes optional - if you want a little heat!)
You can grill or steam the asparagus. I usually grill until crisp tender. But you can steam your trimmed asparagus for about 5 min. Put on serving plate & keep warm.
In a small skillet, bring Laura Ann’s Apricot Ginger, red pepper flakes (if you wan them) and vinegar to a boil. Reduce heat and simmer 2-3 min or until the glaze begins to thicken. Pour over asparagus & serve.