Asparagus in Sour Cream Casserole, Easter Recipes

Ingredients:

1 1/2 lb. fresh asparagus salt and pepper 1 cup sour cream 1 cup grated cheddar cheese 1 cup soft bread crumbs 1/4 cup butter

Method:

Remove the tough end of asparagus by snapping (hold each end firmly and bend – discard stem below break). Stand the stalks in a deep kettle. Add boiling salted water to a depth of two inches and cook, tightly covered, until just done (about 20 minutes). Drain. Place in a greased casserole. Sprinkle with salt and pepper. Spread with 1 cup of sour cream. Sprinkle with 1 cup grated cheddar cheese, and then with 1 cup of soft bread crumbs mixed with 1/4 cup melted butter. Put in a 375 degree oven and bake until crumbs are brown (about 30 minutes).