3 (15 oz.) cans asparagus spears, drained
1 1/2 c. sour cream
1 sm. onion, minced
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. dry mustard
1 clove garlic, minced
1 c. fresh bread crumbs
3 tbsp. butter, melted

Place asparagus in 1 1/2 quart buttered casserole. Combine sour cream, onion, salt, pepper, dry mustard and garlic. Pour over asparagus. Toss crumbs with butter and sprinkle over casserole. Bake at 350 degrees for 30 minutes. Serves 8, quick and easy.