1 medium potato, peeled and cubed
15 small fresh asparagus spears, washed and trimmed
2 thin slices bacon cooked crisp and crumbled, divided
1 1/2 tablespoons sour cream
2 tablespoons shredded Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
15 Garlic Parmesan Pretzel Crisps®


  1. Cook potato in boiling salted water for 5 to 7 minutes or until potatoes are fork tender; drain. In a medium bowl, mash potatoes with a fork. Chop the asparagus into ¼-inch pieces, leaving the tips 1½-inches long for garnish. Cook asparagus including tips in saucepan covered with water on medium heat for 3 minutes; drain. Separate tips and set aside. Measure 1/4 cup asparagus pieces saving remaining pieces for later use. Combine asparagus, 1 tablespoon crumbled bacon, and remaining ingredients with potatoes; stir.
  2. Top Garlic Parmesan Pretzel Crisps® with 1 teaspoon potato/asparagus mixture. Garnish with asparagus tip and a few bacon crumbles. Place on cookie sheet and bake in 350F oven for 4 to 5 minutes or till heated through.