Tangy Asparagus Recipe

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Asparagus spears1 1⁄2 Pound
 Butter/Margarine2 Tablespoon
 Soft breadcrumbs1⁄2 Cup (8 tbs)
 Garlic salt1⁄8 Teaspoon
 Pepper1⁄8 Teaspoon
 Commercial sour cream8 Ounce (1 Carton)
 Prepared horseradish2 Tablespoon

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 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

Directions

GETTING READY
1 Preheat the oven to 350°F.
2 Lightly grease a 12- x 8- x 2-inch baking dish.

MAKING
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.

SERVING
16 Serve hot.
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