| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Canadian |
Side dish, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Baking potato |
| 1 |
ts |
Vegetable oil |
| 1 |
tb |
Chopped onion |
| 4 |
|
Stalks asparagus, cut diagonally in 1" lengths |
|
|
Half small carrot, thinly sliced |
| 3 |
tb |
Light sour cream |
|
|
Pepper and salt |
INSTRUCTIONS
Scrub potato; prick several times with fork. Microwave at High, turning
once, for about 5 minutes or until tender. Wrap in paper towel; let stand 5
minutes. (Or bake potato in 425°F oven or toaster oven for 1 hour or until
tender.)
Meanwhile, in small saucepan, heat oil over medium heat; cook onion,
asparagus and carrot, stirring, for about 4 minutes or until tender-crisp.
Reduce heat to low. Stir in sour cream, and pepper to taste; heat through.
Cut potato in half and mash pulp with fork; season with salt and pepper to
taste. Spoon asparagus mixture over potato. Makes 1 serving. Typed in
MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th Anniversary
Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 17, 1998
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