1 pound fresh asparagus spear, trimmed
Rinse spears under cold water then pat dry with paper towels.
Preheat oven to 375 degrees. Grease a large baking sheet.
In a small bowl combine the apricot preserves with soy sauce, garlic powder and salt; pour over the asparagus on the baking sheet and toss using hands to coat with the mixture.
Bake for about 10-15 minutes or until the asparagus is crisp-tender. Season with freshly ground black pepper to taste.
Per Serving: 65 Calories; trace Fat (3.0% calories from fat); trace Saturated Fat; 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 393mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Other Carbohydrates.
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