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Health & Science
Fri March 8, 2013
Episode 22 - Asparagus
GRILLED ASPARAGUS CRAB TART
1lb. asparagus, cut into 1/3’s and grilled slightly
1/4 cup butter or margarine
4 to 5 portabella mushrooms chopped
1 tablespoon minced garlic
1/2 cup bread crumbs
3 tablespoon parmesan cheese, divided
1/2 teaspoon pepper
2 cups shredded Munster or pepper jack cheese
1/2 lb crabmeat shredded or chopped
8 ounces vegetable cream cheese
1 tablespoon fresh parsley, chopped or 2 teaspoons dried
Preheat oven to 375. Grease a 13x9-inch glass baking dish with cooking spray. In a skillet melt the butter. Add the mushrooms and cook, stirring frequently for about 6 or 7 minutes. Remove the mushrooms and garlic from the heat and add the bread crumbs, Parmesan cheese, and pepper. Mix to combine and then press mushroom mixture evenly in bottom and up side of greased pan. Sprinkle the shredded cheese over the mushroom crust. Place the asparagus and crabmeat on top of the cheese. In a bowl of an electric mixer combine the cream cheese, eggs and 1 tablespoon of the parsley. Beat to combine and so that there are no lumps. Pour the egg mixture over the asparagus and crabmeat. Sprinkle the top with the 2 tablespoons of Parmesan cheese. Bake for 35 to 40 minutes or until the top is golden brown. Let cool for 5 to 10 minutes then serve. Serves 8.