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.

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