1 pound fresh
asparagus, trimmed and cut into 3-inch pieces
1 1/2 cups fat free sour cream
2 teaspoons lemon juice
1 1/2 teaspoons prepared mustard
1/2 teaspoon salt
8 ounces sliced cooked chicken breast
4 sourdough English muffins, split and toasted
2 medium tomatoes, sliced
Place asparagus in a saucepan and cover with water; bring to a boil. Cover
and cook for 2 minutes or until crisp-tender. Drain and set aside.
In the same pan, combine
the sour cream, lemon juice, mustard and salt; cook on low until heated
through. Remove from the heat.
Place chicken on a
microwave-safe plate; microwave on high for 45-60 seconds or until warmed.
Place two English muffin halves on each serving plate. Top with chicken,
tomatoes, asparagus and sauce. Sprinkle with paprika if desired.