We get to take credit for this recipe and rename it in our honor! Michael suggested an asparagus and crab omelet. I don’t really care for omelets, and found a quiche recipe online. We tweaked it and the result is below. It was soooo good!
1 c. crab meat (drained if needed)
1 ¾ c. scalded milk
3 eggs, beaten
10 asparagus spears, separated
1 c. cheese (approximately equal parts swiss, parmesan, and Neufchatel cheese)
nutmeg, salt, and cayenne pepper to taste
Preheat oven to 375. Place crab in bottom of sprayed pie plate. Cut off tips of asparagus and reserve. Cut the rest into ½ inch slices. Place the slices on top of crab. Cut or shred cheeses as desired and scatter cheeses over asparagus. Beat eggs and milk with seasonings. Pour over. Arrange asparagus tips like spokes on a wheel. Bake until GBD, about 50 minutes. Remove from oven and let set at least 15 minutes. Cut and serve!
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