Roasted Asperagus

1⁄2 jar Emily G's Peach Marmalade Jam

1⁄4 c white wine
1 1⁄2 t minced ginger
1 T dijon mustard

pinch salt
1 lb asparagus, trimmed

Preheat oven to 450°. Place asparagus on a sheet pan sprayed non-stick spray. In a small saucepan, bring remaining ingredients to a simmer, whisking to combine. Remove from heat. Brush asparagus with sauce and season with salt. Roast in oven for about 20 minutes, turning asparagus half-way through. Remove from oven, plate, and pour on the sauce.

Serve immediately.