1 lb. diced white meat of chicken or crabmeat
2 tbsp. butter
1/2 c. dry sherry wine
2 tbsp. flour
2 c. light cream
Salt & pepper to taste
2 pkgs. frozen asparagus
1 c. whipped cream
4 tbsp. Parmesan cheese

Saute chicken or crabmeat lightly in butter, add sherry and simmer until reduced by one half. Add flour and cream, season to taste and cook until thickened. Stir with fork to keep from breaking pieces. Cook asparagus and drain. Place asparagus in pie shell or thin pastry ring, top with mixture, spread with whipped cream and sprinkle with cheese. Brown quickly under low flame.

Makes 4 to 6 servings.