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Tuesday, July 20, 2010

Recipes For Summer : Asparagus with Mustard Sauce

Asparagus with Mustard Sauce

Asparagus with Mustard Sauce
1 sheet (18x24-inches) Reynolds Wrap® Heavy Duty Aluminum Foil
2 pounds asparagus, trimmed
3 tablespoons margarine or butter
Salt and pepper
1 cup light sour cream
2 tablespoons red wine vinegar
1/4 cup Dijon mustard
2 teaspoons sugar
1/8 teaspoon crushed red pepper
PREHEAT oven to 450°F or grill to medium–high.

CENTER asparagus on sheet of Reynolds Wrap Heavy Duty Aluminum Foil; top with margarine.

BRING up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.

BAKE 14 to 16 minutes on a cookie sheet in oven

OR GRILL 7 to 9 minutes in covered grill. Open foil; season with salt and pepper.

COMBINE sour cream, vinegar, mustard, sugar and red pepper in small microwave-safe bowl to make sauce. Microwave on HIGH power 1 1/2 to 2 minutes or until warm. Serve sauce over asparagus.

Number of Servings: 6-8

Nutrition Information:
(Per Serving)
grams fat6
% calories from fat55
milligrams cholesterol20
milligrams sodium400
grams carbohydrates12
grams fiber2
grams protein4
grams sugar5

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