-(Optional) 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 1/4-inch rounds as you have tulip petals. Save extra ends for salads. Fill each tulip petal with about 1/2 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). Typed for you
2 Minced chives 25 Fresh asparagus spears
3 Minced fresh dill or mint 25 Tulip petals
Servings 25
- Amount Per Serving
- % Daily Value *
- Total Fat 25.5g40%
- Saturated Fat 15.8g79%
- Cholesterol 65.2mg22%
- Sodium 241.6mg11%
- Total Carbohydrate 2.6g1%
- Dietary Fiber 0.0g0%
- Sugars 1.4g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
american, appetizers, asparagus, boiling, cayenne, cheese, crab, cream, fish, flaked, juice, lemon, main, meat, pepper, softened, steaming, title, tulip
