Fresh ingredients for a springtime meal.

Ingredients:

• 4 skinless, boneless chicken breasts
• ⅓ cup low fat sour cream
• ½ tbsp fresh lemon juice
• ½ tbsp Dijon mustard
• 1 tomato, sliced
• 12 asparagus spears, coated in olive oil and sea salt
• 4 slices rye bread

Directions:

1. Preheat grill.
2. Cut off hard ends of asparagus, put in pan, drizzle with olive oil and sea salt. Toss to coat.
3. Grill chicken for 5 minutes on each side or until cooked through.
4. At the same time, also grill asparagus for about 10 minutes. Turn as needed and remove from grill when charred on outside and cooked nearly through the spears.
5. In a small bowl combine sour cream, lemon juice and Dijon mustard and mix well.
6. Toast rye bread.
7. Place one cooked chicken breast on top of toasted rye bread. Top with several spears asparagus, 1 slice of tomato and 1 ½ tablespoons mustard sauce.