METHOD: Bring a large saucepan to high heat and add the water and the frozen meatballs. Lower heat slightly and cook meatballs until done. About 10 minutes, stirring occasionally so they don’t burn. In a small bowl combine the jam and the catsup. Stir well. Pour the mixture over the cooked meatballs. Lower heat and cover with lid until BBQ sauce is slightly bubbling. Remove lid, nestle the asparagus on top, replace lid, and while on low, let steam for about 3-4 minutes until cooked but not mushy! Serve over rice and drizzle with remaining sauce.