Instructions: 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 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

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