If you cook and eat this and prove it photographically, I will cook, eat, and write about any recipe you submit to me. (Offer expires when I feel like it, inquire for stipulations on ingredient price and prep time, offer not valid in Arkansas)
Potato asparagus yogurt jalapeño casserole
- Get out a bundle of asparagus, some garlic, two tomatoes, two jalapeños, a red bell pepper, plain yogurt, a potato, a little spinach, three ounces of Limburger hummus, and 12 Moravian beets and stare at them for as long as necessary.
- Put the Limburger hummus and Moravian beets back in the fridge.
- Chop asparagus, and fry it in olive oil with some salt. Put it aside once it’s sufficiently fried.
- Stab the potato. Put it in the microwave and press the “Baked potato” button. If your microwave does not have a “Baked potato” button, buy a microwave that does have a “Baked potato” button.
- Fry the garlic for a few minutes, while chopping the bell pepper and jalapeños. Quarter the tomatoes.
- Add the peppers and a handful of spinach to the garlic and fry for 148 seconds. Then throw in the tomatoes and keep covered until the bell peppers are tender. If your tomatoes aren’t juicy enough to steam properly, put in a little water with them.
- Mash your newly baked potato with a fork, and throw in a few spoonfuls of yogurt. Mash the yogurt into the potato.
- Lay the asparagus on top of the potato, and the pepper stuff on top of it, and eat.
This is not really a gimmick: I invented this meal with the most honorable intentions, and I share it with you because I found it to be delicious. But if you need a stronger motivation, think of the strawberry won ton meatloaf you can make me eat afterwards.
PS: steaming jalapeño tends to infuse jalapeñoness into all the other stuff steaming with it. Be careful. The asparagus and potato are your safe foods.
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