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When I was age seven, we moved to a home that had a thriving “asparagus patch.” It was my first experience with this vegetable and it rapidly became a favorite vegetable of mine. I learned to like it stir-fried, steamed, baked, raw, creamed over toast—you name it! This recipe adds an unusual touch of delicate apricot flavor....
Ingredients:
- At least 1 pound of fresh or frozen asparagus
- ½ cup apricot nectar
- 1 tsp cornstarch
- ¼ tsp salt
- Pinch ground ginger, if desired
- 1 tsp lemon juice
Preparation:
Break off root end of asparagus spears. Wash well. Cut spears into 1-inch pieces.
Place asparagus pieces in steamer over boiling water and cook 3-5 minutes until al dente. Remove from heat.
Place apricot nectar in small pan. Stir in cornstarch, salt, and ginger. Mix well.
Place over medium heat. Stir until mixture has thickened.
Remove from heat. Stir in lemon juice.
Place cooked asparagus in a serving bowl or on a serving platter. Pour apricot nectar over asparagus.
Serve as a side dish.
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Taylor's Recipes 
