Yield: 25 servings
|3 ounces||Cream cheese; softened|
|2 teaspoons||Lemon juice|
|1 tablespoon||Minced chives|
|1 teaspoon||Minced fresh dill or mint (Optional)|
|1 dash||Pepper or cayenne|
|1 cup||Crab meat, flaked|
|25||Fresh asparagus spears|
In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in crab.
Break tough ends off asparagus. Blanch in 1 inch of boiling water in a large skillet with a lid, or steam standing upright in a couple of inches of water in a tall, narrow pot, until crisp-tender, 2 to 5 minutes, depending on thickness of stems. Plunge into an ice-water bath for 1 minute; then pat dry. Trim asparagus to abut 5 inches; from the trimmings, cut as many ¼-inch rounds as you have tulip petals. Save extra ends for salads.
Fill each tulip petal with about ½ a rounded teaspoon of crab mixture and garnish with an asparagus round. (If your petals are large and asparagus thin, you can use 3 rounds to garnish each filled petal.) Arrange asparagus in a fan on a serving platter and place tulip petals alternately (or create your own pattern).
Source: Cooking from the Garden - by Rosalind Creasy ISBN: 0-87156-731-8 Typed for you by Karen Mintzias