Ingredients

1 sheet (18-by-24 inches) heavy-duty aluminum foil
2 pounds asparagus, trimmed
3 tablespoons margarine or butter
Salt and pepper to taste

Sauce:
1 cup light sour cream
2 tablespoons red wine vinegar
1/4 cup Dijon mustard
2 teaspoons sugar
1/8 teaspoon crushed red pepper

Directions

Preheat oven to 450 degrees or grill to medium-high. Center asparagus on sheet of foil; top with margarine. Bring up foil sides. Double fold top and ends to seal, making one large foil packet. Leave room for heat circulation inside. Bake 14-15 minutes on a cookie sheet in oven, or grill 7-9 minutes in a covered grill. Open foil; season with salt and pepper. Combine sour cream, vinegar, mustard, sugar and red pepper in small microwave-safe bowl to make sauce. Microwave on high, 1 1/2-2 minutes or until warm. Serve sauce over asparagus.