| 1 | lb. fresh asparagus spears orone 10 oz pkg frozen asparagus spears |
| 2 | tablespoons chopped green onions |
| 2 | tablespoons margarine or butter |
| 1 | tablespoon all -purpose flour |
| dash of ground red pepper | |
| 1/4 | tsp.salt |
| 1 | cup of 1/2 & 1/2 or light cream |
| 1/4 | cup mayonnaise |
| 1 | lb. cooked crab or one lb. pkg of imitation lobster delights |
| 1 | tablespoon dry sherry or dry vermouth |
| 1/4 | cup grated Parmesan cheese |
Trim asparagus. In a saucepan cook in a small amount of salted water for 4 to 6 minutes,
or until crisp.
Drain. If using frozen follow package direction.
In a medium saucepan, cook green onions in the margarine until tender. Stir in flour,
salt and ground pepper. Add the 1/2 & 1/2. Cook and stir over medium heat until
hot and bubby. Remove from the heat. Stir in mayonnaise. Stir in the crab meat
and the sherry. Arrange asparagus spears in a 2-quart square baking dish.
Spoon crab mixture over the asparagus. Sprinkle Parmesan cheese all over.
Boil 4 inches from heat for 2 to 3 minutes or until lightky browned and heated
through. Serve immediately.
I also, served with buttered toast points and a salad.