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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.

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