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Potatoes and Asparagus with Horseradish Dressing
lb small red potatoes, cut into 3/4-inch pieces (about 6 cups)
lb fresh asparagus, trimmed, cut into 1-inch pieces
cup sour cream
cup cream-style prepared horseradish
cup fresh dill sprigs
In 4-quart saucepan, place potatoes and enough water to cover by 1 inch. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 12 minutes. Add asparagus. Cover; cook 2 to 3 minutes longer or until potatoes are tender when pierced with fork and asparagus is crisp-tender. Drain; rinse with cold water.
In large bowl, mix sour cream, horseradish, half-and-half and salt with whisk until smooth. Add potatoes and asparagus; gently toss to coat. Fold in dill. Cover; refrigerate at least 2 hours before serving.
To trim asparagus, simply snap off the tough bottom end of each spear.
NUTRITION INFORMATION PER SERVING
1 Serving (2/3 Cup)
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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