|Asparagus spears||1 1⁄2 Pound|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Garlic salt||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 350Â° for 10 minutes.