| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Spring, To send to | 4 | servings | |
INGREDIENTS
| 2 | lb | Fresh asparagus; trimmed |
| 3 | tb | Margarine or butter |
| Salt and pepper to taste | ||
| 1 | c | Light sour cream |
| 2 | tb | Red wine vinegar |
| 3 | tb | Dijon mustard |
| 2 | ts | Sugar |
| 1/8 | ts | Red pepper; crushed |
INSTRUCTIONS
SAUCE Preheat oven 325°F. Tear off a sheet of Reynolds Wrap Everyday heavy duty aluminum foil long enough to wrap asparagus. Rinse asparagus and place on foil; dot with margarine. Bring 2 edges of foil together and fold down, allowing space for heat circulation and expansion. Fold up ends to seal. Place foil packet on a cookie sheet. Bake until asparagus is crisp-tender, 30 to 35 minutes. Open foil; season with salt and pepper. To make sauce, combine sour cream, vinegar, mustard, sugar and red pepper in a small microwave-safe bowl. Microwave on HIGH until warm, 1 to 2 minutes. Serve sauce over asparagus. Makes 4 servings Copyright © 1995 - 1998 Reynolds Metals Company Recipe by: Reynolds Metals Company By SuzyWert@aol.com on Jun 13, 1998, converted by MM_Buster v2.0l.
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