Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Cream cheese; softened
2 ts Lemon juice
1 tb Minced chives
1 ts Minced fresh dill or mint
-(Optional)
1 ds Pepper or cayenne
1 c Crab meat, flaked
25 Fresh asparagus spears
25 Tulip petals

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).

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