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Ingredients
- 2 lb Fresh asparagus, trimmed
- 3 Tbsp. Margarine or possibly butter
- Â Â Salt and pepper to taste
- 1 c. Light lowfat sour cream
- 2 Tbsp. Red wine vinegar
- 3 Tbsp. Dijon mustard
- 2 tsp Sugar
- 1/8 tsp Red pepper, crushed
Directions
- Preheat oven 325 F. Tear off a sheet of Reynolds Wrap Everyday heavy duty aluminum foil long sufficient 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 till asparagus is crisp-tender, 30 to 35 min.
- Open foil; season with salt and pepper.
- To make sauce, combine lowfat sour cream, vinegar, mustard, sugar and red pepper in a small microwave-safe bowl. Microwave on HIGH till hot, 1 to 2 min. Serve sauce over asparagus.
- Makes 4 servings
- (c) 1995 - 1998 Reynolds Metals Company
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 182 | 78% |
| Total Fat 20.66g | 26% |
| Saturated Fat 8.88g | 36% |
| Trans Fat 1.57g | |
| Cholesterol 40mg | 13% |
| Sodium 254mg | 11% |
| Potassium 337mg | 10% |
| Total Carbs 9.66g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.54g | 3% |
| Protein 4.78g | 8% |
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