Sour Cream and Horseradish Asparagus

17 Reviews

Prep: 15 min
Cook: 2 min
Ready In: 17 min

“This is a great side dish that goes well with beef entrees. It combines sour cream, horseradish and garlic salt in a creamy sauce. My friend Libby makes this all the time for her dinner parties!” - by SHARONAIR

Ingredients

1 pound asparagus spears, ends trimmed
1 1/2 cups sour cream
1 1/2 tablespoons prepared horseradish
1 teaspoon garlic salt
1 1/2 tablespoons butter, melted
1/2 cup dry bread crumbs

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Metric US

Original recipe yields 4 servings

Directions

In a large covered pot, steam asparagus 3 to 4 minutes, or until tender but still bright green. Remove from the pot and arrange in a single layer in a 9x13 inch pan.
In a medium bowl, mix together sour cream, horseradish, and garlic salt; spoon over asparagus. In a small bowl, stir together the melted butter and bread crumbs; sprinkle over the asparagus.
Preheat the oven's broiler and adjust the oven rack so that it is about 3 inches from the heat source.
Broil asparagus 1 to 2 minutes, until the topping is toasted, taking care to watch closely to prevent over browning.

Nutrition

Amount Per Serving (4 total)

Calories
302 cal
15%

Fat
23.3 g
36%

Carbs
18.6 g
6%

Based on a 2,000 calorie diet

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Reviews (17)

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Kicius

Jul. 8, 2009

"My fiance made this dish for me and it turned out to be one of my favourites yet. Easy and delicious! I would recommend using more than the 1 lbs of asparagus though. There was plenty of sauce to g..." See moreo around."

gina51283

Apr. 14, 2009

"I made this for Easter dinner. I adjusted the recipe as follows: 4 lbs asparagus, 2 cups reduced fat sour cream, 3 Tbsp butter, 1.5 cups bread crumbs, 3Tbsp horseradish, garlic powder, salt, pepper ..." See moreto taste. I quadrupled the asparagus called for, and only added 1/2 cup more sour cream, and everyone thought there was more than enough sauce. The entire thing took less than 20 minutes to assemble and cook."

Yummy 4 Tummy

Jul. 27, 2009

"Really good and different way to prepare asparagus. As others have said you could use more asparagus because there was more than enough sauce. Be careful not to burn them at the end. ..." See more"

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