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