Oven-baked asparagus with mustard sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh asparagus; trimmed |
| 3 | tablespoons | Margarine or butter |
| Salt and pepper to taste | ||
| 1 | cup | Light sour cream |
| 2 | tablespoons | Red wine vinegar |
| 3 | tablespoons | Dijon mustard |
| 2 | teaspoons | Sugar |
| ⅛ | teaspoon | Red pepper; crushed |
Directions
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@... on Jun 13, 1998, converted by MM_Buster v2.0l.
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