Oven-Baked Asparagus with Mustard Sauce

  • 09/26/2007 06:36
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  • Prep Time: N/A
  • Cooking Time: N/A
  • Serves: 4 servings
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 Ingredients List

  • 2 lb Fresh asparagus; trimmed
  • 3 tb Margarine or butter
  • Salt and pepper to taste

 Directions

SAUCE
1 c Light sour cream
2 tb Red wine vinegar
3 tb Dijon mustard
2 ts Sugar
1/8 ts Red pepper; crushed

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

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