Recipe(tried): Oven-Baked Asparagus with Mustard Sauce

OVEN-BAKED ASPARAGUS WITH MUSTARD SAUCE

2 lbs fresh asparagus, trimmed
3 tablespoons margarine or butter
Salt and pepper to taste
FOR THE SAUCE:
1 cup light sour cream
2 tablespoons red wine vinegar
3 tablespoons Dijon mustard
2 teaspoons sugar
1/8 teaspoon crushed red pepper

Preheat oven 325 degrees 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 THE 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