Romanian Asparagus au Gratin (Sparangel Cu Smantana)

1. 1

   Cut off all the hard stem from the asparagus, wash the spears thoroughly but carefully to avoid breaking them.

2. 2

   Cook in lightly salted water flavored with lemon juice for 15 minutes.

3. 3

   Drain, set aside but keep warm.

4. 4

   Generously butter a casserole and cover the bottom with 2 or 3 tablespoons of sour cream, then sprinkle with breadcrumbs.

5. 5

   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.

6. 6

   Continue in this manner until the asparagus is finished.

7. 7

   Sprinkle the top with breadcrumbs, dot with butter and bake in a hot oven 425 F. for 30 to 35 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.