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Recipe by: oactaviana
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See below ingredients and instructions of the recipe
3 oz Cream cheese; softened 1 ds Pepper or cayenne
2 ts Lemon juice 1 c Crab meat, flaked
1 tb Minced chives 25 Fresh asparagus spears
1 ts Minced fresh dill or mint 25 Tulip petals
In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in
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
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).
Source: Cooking from the Garden - by Rosalind Creasy ISBN: 0-87156-731-8
Typed for you by Karen Mintzias
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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