Open Faced Asparagus Mustard Sandwich

Dinner.  In 15 minutes.  Start to finish.

You like the sound of that, don't you?

I know it sounds too good to be true.  Trust me, I thought so too.  Yet Taste of Home's Fresh and Easy cookbook lived up to its promise.  Fresh.  Easy.  And my favorite... fast.

Really, it is just six simple steps:

So, next time you are feeling like heading to McDonald's for something quick and easy, instead pull out some asparagus.  It's easier, faster, and a whole heck of a lot better for you!  And I can guarantee it tastes better :)

Recipe from Taste of Home: Fresh and Easy
 

INGREDIENTS

• 1 pound fresh asparagus, cut into 3-inch lengths
• 1-1/2 cups reduced-fat sour cream
• 2 teaspoons lemon juice
• 1-1/2 teaspoons prepared mustard
• 1/2 teaspoon salt
• 1/2 pound sliced cooked chicken breast
• 4 English muffins, split and toasted
• 2 medium tomatoes, sliced
• Paprika, optional

DIRECTIONS

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same pan, combine the sour cream, lemon juice, mustard and salt; heat through.
• Place chicken on a microwave-safe plate; microwave on high for 30-40 seconds or until warmed.
• Place two English muffin halves on each plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired.
  Yield: 4 servings.

 

NUTRITIONAL ANALYSISOne serving (2 topped muffin halves) equals 385 calories, 11 g fat (7 g saturated fat), 78 mg cholesterol, 645 mg sodium, 40 g carbohydrate, 2 g fiber, 32 g protein.

COST: $8.63   COST PER SERVING (4): $2.16