1 1/2 c. sour cream
1 sm. onion, finely minced
Salt and freshly ground black pepper to taste
1/2 tsp. (scant) dry mustard
1 clove garlic, minced
3 lb. cooked, drained asparagus
3 tbsp. butter, melted
1 c. fine dry bread crumbs

Combine sour cream, onion, salt, pepper, mustard, and garlic; mix well. Place asparagus in 1 1/2 quart casserole and spoon sour cream mixture over them. Combine melted butter with bread crumbs and spoon over casserole. Bake at 375 degrees for about 20 minutes, until dish is heated through. Serves 6.