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Tangy Asparagus

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Anonymous (not verified)
  Asparagus spears 1 1⁄2 Pound
  Butter/Margarine 2 Tablespoon
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Garlic salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Sour cream 8 Ounce
  Prepared horseradish 2 Tablespoon

Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in a small amount of boiling water 6 to 8 minutes or until crisp-tender; drain.
Arrange asparagus in a lightly greased 12- x 8- x 2-inch baking dish.
Melt butter in a small skillet; add breadcrumbs, garlic salt, and pepper.
Cook, stirring frequently, until bread crumbs are lightly browned.
Combine sour cream and horseradish; pour over asparagus.
Top with breadcrumbs.
Bake, uncovered, at 350° for 10 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 137 Calories from Fat 103

% Daily Value*

Total Fat 12 g18%

Saturated Fat 6.9 g34.7%

Trans Fat 0 g

Cholesterol 30.4 mg10.1%

Sodium 297.3 mg12.4%

Total Carbohydrates 6 g2%

Dietary Fiber 0.79 g3.2%

Sugars 3 g

Protein 2 g4.5%

Vitamin A 17.5% Vitamin C 6.2%

Calcium 8.3% Iron 7.2%

*Based on a 2000 Calorie diet

Tangy Asparagus Recipe