|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|
|1/8||teaspoon crushed red pepper|
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
|% calories from fat||55|