White sauce (recipe below)
3 cans asparagus spears
2 lbs. fresh lump jumbo crab meat (be sure all bits of shells are picked out) Canned crab meat may be substituted.
Handful of sliced almonds

WHITE SAUCE:

4 tbsp. butter
4 tbsp. flour
1 c. lite cream
1 c. chicken broth
6 cloves
1 bay leaf
2 tbsp. sherry
Pepper to taste

In a saucepan, melt butter. While whisking add flour to form a paste. Slowly add cream and chicken broth, cloves and bay leaf. Continue whisking until thick. Add sherry and whisk. Pepper to taste.

In 8x8x2 inch casserole, layer asparagus, then crab meat and add white sauce and garnish with sliced almonds.

Bake at 350 for 25 minutes. Before serving remove all 6 cloves and bay leaf. Serve over cooked rice.