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Saturday, June 4, 2016

Vegetable Recipe : Asparugus

One thing that my mother in law loved (God Bless her soul) was wild asparagus. It was something that she enjoyed hunting for, picking and eating. My oldest daughter often went with her when they traveled to hunt for wild asparagus. They did not have to go far as it grows wild here in southern Illinois. She would have loved this recipe:

  • 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

  1. 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.
  2. 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.
  3. Preheat the oven's broiler and adjust the oven rack so that it is about 3 inches from the heat source.
  4. Broil asparagus 1 to 2 minutes, until the topping is toasted, taking care to watch closely to prevent over browning.

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