Asparagus Casserole With Sour Cream Recipe
Ingredients
| 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 |
Nutrition Facts
Serving size: Complete recipe
Calories 1152 Calories from Fat 654
% Daily Value*
Total Fat 74 g114.5%
Saturated Fat 42.9 g214.7%
Trans Fat 0 g
Cholesterol 184.1 mg61.4%
Sodium 2552.6 mg106.4%
Total Carbohydrates 98 g32.7%
Dietary Fiber 7.3 g29.1%
Sugars 19.7 g
Protein 23 g46.6%
Vitamin A 114% Vitamin C 36.1%
Calcium 76.1% Iron 83%
*Based on a 2000 Calorie diet
Directions
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.
Chef
