Center 2 pounds fresh asparagus on a sheet
of heavy duty foil.
Dot with butter. Fold into a foil packet.
Bake 30 minutes at 325 degrees.
SAUCE: Combine 1 cup light sour cream,
2 tbsp red wine vinegar, 3 tbsp Dijon mustard,
2 tsp sugar, and 1/8 tsp crushed red pepper.
Microwave on HIGH 1-1/2 to 2 minutes.
Serve sauce over asparagus.