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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