Cut off all the hard stem from the asparagus, wash the spears thoroughly but carefully to avoid breaking them. Cook in lightly salted water flavored with lemon juice for 15 minutes. Drain, set aside but keep warm.
Generously butter a casserole and cover the bottom with 2 or 3 tablespoons of sour cream, then sprinkle with breadcrumbs. Cover with a layer of asparagus, sprinkle lightly with salt and pepper, dot with butter, sprinkle with breadcrumbs and a few tablespoons of sour cream. Continue in this manner until the asparagus is finished. Sprinkle the top with breadcrumbs, dot with butter and bake in a hot oven 425 F. for 30 to 35 minutes.
Author's Comments
This dish can be served as a main course or as a side dish with roast meat. Canned or frozen asparagus, or cauliflower, can be cooked in the same manner.
Bon Appetit Country Cooking, Regional and traditional recipes of Europe and North America.
Instructions
Cut off all the hard stem from the asparagus, wash the spears thoroughly but carefully to avoid breaking them. Cook in lightly salted water flavored with lemon juice for 15 minutes. Drain, set aside but keep warm.
Generously butter a casserole and cover the bottom with 2 or 3 tablespoons of sour cream, then sprinkle with breadcrumbs. Cover with a layer of asparagus, sprinkle lightly with salt and pepper, dot with butter, sprinkle with breadcrumbs and a few tablespoons of sour cream. Continue in this manner until the asparagus is finished. Sprinkle the top with breadcrumbs, dot with butter and bake in a hot oven 425 F. for 30 to 35 minutes.
Author's Comments
This dish can be served as a main course or as a side dish with roast meat. Canned or frozen asparagus, or cauliflower, can be cooked in the same manner.
Bon Appetit Country Cooking, Regional and traditional recipes of Europe and North America.
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