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Fresh Asparagus in Sour Cream

2 lbs fresh asparagus spears, washed,peeled,ends snapped off
3 green onions with tops, chopped
12 teaspoon seasoning salt
14 teaspoon black pepper
1 cup sour cream
13 cup dry vermouth
13 cup parmesan cheese, grated
14 cup seasoned bread crumbs, as needed


Cook asparagus spears in boiling water for about 5 minutes, or until fork tender but not mushy (bigger stalks may take longer); drain well. Combine remaining ingredients, except bread crumbs. Combine sauce with asparagus and spread into a baking dish. Sprinkle bread crumbs over the top- enough to thoroughly dust the surface. Bake, uncovered, in a preheated 400F oven about 15 minutes or until cooked through.

Source: www.food.com