1/2 c. sour cream
1 tsp. sugar
2 tsp. wine vinegar
1/4 tsp. paprika
1/2 tsp. seasoned salt
1/2 c. toasted bread crumbs
1 (1 lb.) bunch fresh asparagus, cooked and drained

Combine sour cream, sugar, vinegar, paprika, and seasoned salt. Heat gently, but do not boil. Fold in toasted bread crumbs and spoon over cooked asparagus.