Preheat oven 325F. 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@aol.com on Jun 13, 1998,
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 232 (79%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 22.1mg||7 %|
|Sodium 468.4mg||16 %|
|Potassium 159.8mg||4 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 10.8g|
|Protein 5g||7 %|
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Calories per serving: 294
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