This vegan, eggs-free, nuts-free and lactose-free side dish of crisp asparagus spears glazed with an apricot sauce is sure to add a delicious stir fry treat to your meal.
Special diets: Vegetarian | vegan | eggs-free | nuts-free | lactose-free |
️Allergens: soy | gluten |
⏱ 26 mins – easy
🍽 4 servings – 82 kcal per serving
|
Serving
136g |
Fat
2g |
Sat. fat
0g |
Sodium
406mg |
|
Carbs
15g |
Fibers
2g |
Sugars
8g |
Proteins
3g |
INGREDIENTS
- 1 lb asparagus spears with woody ends
- 3 tbsp apricot preserves
- 1 tbsp soy sauce
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ oz cooking spray
TOOLS
- 1 knife
- 1 paper towel
- 1 baking sheet
- 1 bowl
- 1 oven
- 1 spoon
STEPS
Trim asparagus spears with woody ends.
Rinse trimmed asparagus with cold water.
Drain asparagus on a paper towel for 2 minutes.
Spray a baking sheet with cooking spray.
Combine apricot preserves, soy sauce, garlic powder, and salt in a bowl with a spoon to get a soy mixture.
Preheat the oven to 375°F for 12-15 minutes.
Put the asparagus on a baking sheet and drizzle the soy mixture over it. Mix together to marinate the asparagus. Then, put the baking sheet in the oven for 15 minutes. Turn off the heat and remove the baked asparagus from the oven.
Sprinkle black pepper over the apricot-glazed asparagus.
It’s ready to be served !
