Ingredients:
lbs. asparagus, trimmed I
18 X
24 sheet heavy duty aluminum roil
T. margarine or butter salt and pepper to taste
Instructions:
Preheat oven to 450° or grill to medium high. Center asparagus on sheet of foil; top with margarine. Bring up both sides. Double fold top and ends to seal, making one large foil packe leaving room for heat circulation inside. Bake 14-16 minutes on cookie sheet in oven or grill 7-9 minutes in covered grill. Open foil; season to taste. Sauce: c. light sour cream or yogurt T. red wine vinegar;., c. Dijon mustard 2 tsp. sugar 1/11 tsp. crushed red pepper Combine sour cream, vinegar, mustard. sugar and red pepper in small microwave-safe bowl to make sauce. Microwave on high power 1-2 min. or until warm. Serve sauce over asparagus. Makes 6-8 servings.
Notes:
I have found that the best aspamgus is neither pencil thin nor carrot thick. Buy firm, medium size stalks to get the most flavor without the excessive woodiness of the largest ones. Do not think that you do not like asparagus until you at least try this recipe.
Servings Yield:
Make sauce
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