Sour Cream And Horseradish Asparagus Recipes

Steps:

• Stovetop Instructions:
• Half-fill a large bowl with ice water. Place a steamer rack insert in a large pot. Fill the pot with water so it reaches just below the steamer rack. Place the pot over high heat, cover it with a lid, and bring the water to a boil. Add the asparagus, cover the pot (leaving the lid slightly ajar), and steam the asparagus until crisp-tender, 3 to 5 minutes, depending on thickness. Transfer the asparagus to the bowl of ice water to stop the cooking. Drain well. Meanwhile, in a small bowl, mix the horseradish and sour cream until well combined. Season with salt and pepper. Lay 1 1/2 ounces of the beef on a flat work surface or cutting board. Spread one-quarter (about 1/2 tablespoon) of the horseradish mixture over the beef, leaving a small border. Place 3 asparagus spears at one of the narrower ends of each beef slice so the tips hang over. Roll the beef around the bundle of asparagus until you reach the other end of the beef. Repeat with the remaining roast beef, horseradish mixture, and asparagus to create 3 more roll-ups. Serve immediately.
• Microwave Instructions:
• Follow the directions above, except instead of steaming the asparagus, add 1 tablespoon of water and the asparagus to a medium microwave-safe bowl or dish. Cover the dish with a microwave-safe plate. Microwave on high for 1 to 2 minutes, or until the asparagus is crisp tender. Transfer the asparagus to a bowl of ice water to stop the cooking. Drain well.

Steps:

• Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined.
• Season with salt and pepper.

Steps:

• 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.

Steps:

• Mix all the ingredients in a small bowl.
• Cover and let stand at room temperature for 1 hour for the flavors to blend.
• Refrigerate any leftovers.

Steps:

• 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.

Steps:

• 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.

Steps:

• 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.

Steps:

• Mix all ingredients together, chill for 30 minutes so flavors blend.
• Great with grilled steak, ham or even potato puffs.

Steps:

• 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.