Asparagus Chicken Sandwiches
1 pound fresh asparagus, trimmed and cut into 3 inch pieces
1 ½ cups sour cream
2 teaspoons lemon juice
1 ½ teaspoons prepared mustard
½ teaspoon salt
8 oz sliced grilled chicken breast
4 English muffins, split & toasted
2 medium tomatoes, sliced
In a large saucepan, bring ½ inch of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain & pat dry.
In the same pan, combine the sour cream, lemon juice, mustard and salt; cook on low until heated through. Remove from the heat.
If grilled chicken is cold, warm in microwave for 30 to 40 seconds.
Place two English muffin halves on each serving plate. Top with the chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired.