Asparagus Chicken Sandwiches

• 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

1. 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.
2. Place chicken on a microwave-safe plate; microwave on high for 30-40 seconds or until warmed.
3. Place two English muffin halves on each plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired.

fresh asparagus, sour cream, lemon juice, mustard, salt, chicken, muffins, tomatoes, paprika

Taken from www.tasteofhome.com/recipes/asparagus-chicken-sandwiches/ (may not work)