It’s spring: Asparagus is in season

April, 2009 Posted in Food And Drink

By Linda Whitmore

Crab and Asparagus Supreme makes a tasty, and light, luncheon dish.

The appearance of asparagus in markets this time of year is a sure sign of spring. 

Chock full of vitamins and low in calories, asparagus is a delightful addition to this season’s meals. 

Here’s a recipe for Crab and Asparagus Supreme that will make a special luncheon dish – and it’s easy to prepare. Just look at the calorie count – 170! Just right for spring when all thoughts turn to summer swimsuit season.

Crab and Asparagus Supreme

“Better Homes and Gardens New Dieter’s Cook Book.”

• 1 10-ounce package frozen cut asparagus  or 1 pound fresh asparagus, snapped to trim

• 1 cup sliced fresh mushrooms

• ¼ cup finely chopped onion

• 1 tablespoon margarine

• 1 tablespoon cornstarch

• ¼ teaspoon salt

• 1/8 teaspoon ground nutmeg

• Dash pepper

• 1 cup skim milk

• 8 ounces fresh or frozen crabmeat, drained or crab-flavored, fish pieces, cut into 1-inch pieces

• 2 tablespoons chopped toasted almonds

• 2 tablespoons grated Parmesan cheese

Cook frozen asparagus according to package directions or steam fresh asparagus for 5 minutes; drain well. Set aside.

In a medium saucepan, cook mushrooms and onion in margarine till onion is tender but not brown. Stir in cornstarch, salt, nutmeg and pepper. Stir in milk all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in crab and asparagus.

Spoon mixture into four individual casseroles. In a small bowl stir together almonds and Parmesan cheese. Sprinkle atop casseroles. Bake in a 400-degree oven for 10 minutes or till mixture is heated through and cheese is browned. Makes 4 servings, 170 calories.

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