This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 17 mins

Sour Cream and Horseradish Asparagus

Read Reviews (17)

"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!" — SHARONAIR

Ingredients Edit and Save

Watch video tips and tricks

Roasted Asparagus with Prosciutto & Poached Egg

How to Cook Asparagus

Cream Cheesy Zucchini

How to Make Asparagus Pie

Baked Asparagus with Balsamic Butter Sauce

Pan-Fried Asparagus

How to Make Cream of Asparagus Soup

Asparagus Soufflé

Asparagus with Ham and Lemon

All about Cream

Garlic: Fresh Vs. Powdered

Types of Salt

Battle of the Butter: Salted vs. Unsalted

Original recipe makes 4 servings Change Servings

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

Check All Add to Shopping List

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.

Kitchen-Friendly View

PREP 15 mins
COOK 2 mins
READY IN 17 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Jul 08, 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 go around.

—Kicius

See full review »

Most Helpful Critical Review

Jan 26, 2009

i was so disappointed in this. i absolutely loved the sauce - before i put it on the asparagus and then broiled it. something happened to the consistency of it when it went in the oven. it looked terrible. i won't make this one again. i do, however, think that the sour cream/horseradish mixture would be great as a sauce on top of a burger or roast beef sandwich.

—librarunnr

See full review »

17 Ratings

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 to 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.

—gina51283

See full review »

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.

—Yummy 4 Tummy

See full review »

Dec 26, 2007

Unlike the previous review, this was a huge Christmas success! I used the recommended ingredients and followed the recipe to the letter, and I got nothing but compliments! It was delicious and simple - I highly recommend it!

—CHESAPEAKELIFE

See full review »

Nov 25, 2012

This is AWESOME; easy, quick and a beautiful presentation. Will make again and would be great for a lovely holiday dish to bring and share. (I did decrease the amounts of the sour cream sauce and could have halved that portion of the recipe.)

—PHILLYJH

See full review »

Apr 05, 2010

Very delicious, quick, and easy. I made half the amount of sauce and it was the perfect amount. The crispiness of the bread crumbs is amazing. I would definitely make this for guests because it looks appealing as well.

—blantzy

See full review »

Mar 31, 2013

This is a wonderful way to do asparagus; definitely a keeper! After reading the reviews about all the sauce, I cut back on the sour cream to 1 cup and kept the horseradish the same. Due to a wheat allergy, I had to find a gluten-free alternative to the bread crumbs, so I used finely chopped/ground nuts. Very easy to make, too.

—Creative Chris

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream

RWOP Finalist: Asparagus and Parmesan Cream Pastry

Sweet and Sour Asparagus

Parmesan-Panko Asparagus Spears

Asparagus with Garlic and Onions

Chef John's Cream of Asparagus Soup

Easy Delicious Asparagus

Broiled Asparagus with Lemon Tarragon Dressing

Lemon Asparagus

Asparagus Side Dish

ADVERTISE WITH US

Nutrition

Calories
302 kcal
15%

Carbohydrates
18.6 g
6%

Cholesterol
49 mg
16%

Fat
23.3 g
36%

Fiber
3.1 g
12%

Protein
7.2 g
14%

Sodium
648 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sour Cream and Horseradish Asparagus

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 302
Calories from Fat: 210

% Daily Value *
Total Fat 23.3g 36 %
Saturated Fat 14.2g 71 %
Cholesterol 49mg 16 %
Sodium 648mg 26 %
Potassium 397mg 11 %
Total Carbohydrates 18.6g 6 %
Dietary Fiber 3.1g 12 %
Protein 7.2g 14 %
** Sugars 3.5g
Vitamin A 31 %
Vitamin C 14 %
Calcium 20 %
Iron 32 %
** Thiamin 29 %
Niacin 27 %
Vitamin B6 11 %
Magnesium 12 %
Folate 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.