Ingredients
1 pound fresh asparagus, cut into 3-inch lengths1-1/2 cups reduced-fat sour cream2 teaspoons lemon juice1-1/2 teaspoons prepared mustard1/2 teaspoon salt1/2 pound sliced cooked chicken breast4 English muffins, split and toasted2 medium tomatoes, slicedPaprika, optional
Preparation
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.
