INGREDIENTS

INSTRUCTIONS

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).  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 32
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 3.7mg
Sodium: 384.4mg
Potassium: 231.8mg
Carbohydrates: 3.4g
Fiber: 1.3g
Sugar: <1g
Protein: 2.6g