- 2 lbs. fresh asparagus, trimmed
- 3 tablespoons butter, cubed
- salt and pepper to taste
- 1 (8 ozs.) sour cream
- 1/4 Dijon mustard
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1/8 teaspoon crushed red pepper flakes
Place asparagus in shallow baking dish; dot with butter. Sprinkle with salt and pepper. Cover and bake at 400° 25 to 30 minutes or until tender. In microwave-safe bowl, combine remaining ingredients. Cover and microwave on high 1 to 1 1/4 minutes or until heated through. Serve over asparagus. Microwaves vary; this recipe was tested in a 1100 watt microwave.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!