| 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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