Ingredients

• 9 ounces box.green giant frozen asparagus cuts
• 1/4 cup butter or 1/4 cup margarine
• 1 lb fresh button mushrooms or 1 lb cremini mushroom, coarsely chopped
• 1/2 cup bread crumbs with parmesan cheese
• 1/4 teaspoon pepper
• 2 cups shredded sharp cheddar cheese or 2 cups swiis cheese
• 1/2 lb lump crabmeat
• 8 ounces garlic-and-herb spreadable cheese (we used Boursin cheese)
• 4 eggs
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat oven to 375°F; spray bottom and side of 12-inch tart pan with removable bottom or 13x9-inch (3-quart) glass baking dish with cooking spray.

2. Cook asparagus as directed on box; drain and cool.

3. Meanwhile, in 12-inch skillet, melt butter over medium heat.

4. Add mushrooms; cook about 5 minutes, stirring frequently, just until tender.

5. Stir in bread crumbs, Parmesan cheese, and pepper.

6. Press mushroom mixture evenly in bottom and up side of sprayed tart pan or in bottom of sprayed baking dish.

7. Sprinkle shredded cheese over mushrooms.

8. Top with asparagus and crabmeat.

9. In medium bowl or blender, place spreadable cheese, eggs and 1 tablespoon of the parsley.

10. Beat with electric mixer on medium speed or cover and blend on low speed until smooth.

11. Pour evenly over crabmeat.

12. Bake at 375°F for 30 to 35 minutes or until set in center and edges are golden brown.

13. Sprinkle remaining tablespoon parsley over top.

14. Let stand 10 minutes before serving.

15. Carefully remove side of pan.

16. Cut into wedges or squares.