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Tangy Asparagus Recipe
|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|
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
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.