Tangy Asparagus Recipe
Summary
Ingredients
| 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 |
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 mg10.1%
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
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.
Chef
