Recipe - Oven Roasted Red Snapper With Lemon Tomatoes And Basil

2 pound Fresh asparagus; trimmed
3 tablespoon Margarine or butter
Salt and pepper to taste

SAUCE
1 cup Light sour cream
2 tablespoon Red wine vinegar
3 tablespoon Dijon mustard
2 teaspoon Sugar
1/8 teaspoon Red pepper; crushed

Preheat oven 325°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 crisptender, 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 microwavesafe bowl. Microwave on HIGH until warm, 1 to 2
minutes. Serve sauce over asparagus.

Makes 4