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Tangy Asparagus Recipe
|Asparagus spears||1 1⁄2 Pound|
|Soft breadcrumbs||1⁄2 Cup (8 tbs)|
|Garlic salt||1⁄8 Teaspoon|
|Commercial sour cream||8 Ounce (1 Carton)|
|Prepared horseradish||2 Tablespoon|
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 mg
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
1 Preheat the oven to 350°F.
2 Lightly grease a 12- x 8- x 2-inch baking dish.
3 Cut the tough ends of asparagus.
4 Using a vegetable peeler or a knife, remove the scales from stalks, if desired.
5 In a pan, add the asparagus along with small amount of boiling water.
6 Cover and cook the asparagus, for 6 to 8 minutes or until crisp-tender.
7 Drain well.
8 Arrange the asparagus in the prepared baking dish.
9 In a small skillet, melt butter.
10 Add in the breadcrumbs, garlic salt, and pepper.
11 Cook, until the bread crumbs are lightly browned, stirring frequently.
12 In a bowl, mix sour cream and horseradish.
13 Pour over the asparagus.
14 Top with breadcrumbs.
15 Bake, uncovered, for 10 minutes.
16 Serve hot.