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Asparagus Casserole With Sour Cream's picture
  Asparagus spears 1 1⁄2 Pound
  Salt To Taste
  Ground black pepper To Taste
  Garlic 1 Clove (5 gm), crushed
  Cornstarch 2 Teaspoon
  Sour cream 1 Cup (16 tbs)
  Fresh breadcrumbs 1⁄2 Cup (8 tbs)
  Fresh tarragon 2 Teaspoon, chopped
  Butter/Margarine 2 Tablespoon

Pre-heat the oven to 375°F and lightly grease a casserole dish.
Wash, trim and simmer or steam the asparagus spears, in batches if necessary, for 4-5 minutes depending on the thickness of the spears.
Drain well and arrange in the casserole dish.
Sprinkle the salt, pepper and garlic over the asparagus, then stir the cornstarch into the sour cream, pour it over the asparagus and spread to the edges of the dish.
Sprinkle the breadcrumbs and tarragon over the sour cream and place small pieces of butter over the breadcrumbs.
Bake for 15-20 minutes.

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