2 lbs. asparagus
1 bunch scallions
4 strips bacon, cooked and crumbled
2/3 c. salad dressing
2/3 c. sour cream

Cook asparagus tender crisp and arrange whole spears in a casserole dish so that they lay straight across 2 or 3 layers deep. Chop the scallions and sprinkle over asparagus. Sprinkle bacon over scallions. Combine salad dressing and sour cream thoroughly and spread over the top.