Stuffed Potatoes with Fresh Asparagus
3 large Idaho potatoes scrubbed
1 small red onion finely chopped
1 t. olive oil
12 oz. fresh asparagus
8 oz. sour cream
1 – 2 t. curry powder
salt and pepper
3 T. sliced almonds
Preheat the oven to 400°F. Scrub the potatoes and prick with a fork. Bake for about 1 hour 15 minutes or until potatoes yield to the touch.
Saute onion in the olive oil. Put into a bowl and set aside.
Chop the asparagus into 1/2 inch pieces, leaving the tips at 1 1/2 inches for garnish. In a saucepan bring water to a boil, to which salt has been added and add the asparagus. Cook for 5 minutes. Drain and add to the bowl, except for the tips.
When potatoes are cooked, while still hot, split in half. Scoop pulp from the shells, leaving a little pulp around the edges.
Place potato skins on a baking sheet.
Add sour cream and curry powder to the bowl and stir the mixture up. Spoon potato mixture back into the potato shells, dividing evenly. Press sliced almonds onto potatoes. Bake at 350 degrees F. for 15 minutes.
Serve with asparagus tips for garnish.