spring asparagus sandwiches lemon sour cream
Ingredients:
  • (1 lb.) fresh asparagus, trimmed and cut into 3 in. pieces
  • (1 1/2 cups) reduced-fat sour cream
  • (2 tsp.) lemon juice
  • (1 1/2 tsp.) prepared mustard
  • (1/2 tsp.) salt
  • (8 oz.) cooked chicken breast, sliced
  • (4) English muffins, split and toasted
  • (2 medium) tomatoes, sliced
  • Paprika, optional
Servings

4

Lunch

Spring Asparagus Sandwiches w/Lemon Sour Cream

Toasted English muffins topped with sliced chicken breast, fresh asparagus and a bright lemon cream sauce.

Preparation Time

About 10 minutes

Cook Time

About 5 minutes

    Instructions

  1. 1Fill a large saucepan with 1/2 inch of water and place over High heat. When boiling, add asparagus, cover and cook 3 minutes. Drain, place in an ice water bath, drain again. Pat dry and set aside.
  2. 2Place pan back over low heat. Add sour cream, lemon juice, mustard and salt, stir until heated.
  3. 3Microwave chicken on a microwave-safe plate for 30-40 seconds on High.
  4. 4Top muffin halves evenly with chicken, tomatoes, asparagus and lemon cream sauce. Serve with paprika on top.

Nutritional Information

Serving Size: 2 topped muffin halves



Amount Per Serving:

  • Calories 385
  • Total Fat 11 g
  • Total Carbohydrate 40 g
  • Protein 32 g
  • Cholesterol 78 mg
  • Sodium 645 mg
  • Fiber 2 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Sandwiches and Burgers

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Poultry, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.