3/4 pound fresh asparagus, cut into 2-inch pieces
1 unbaked pastry shell (9 inches)
1 can (6 ounces) crabmeat, drained and flaked
1 cup (4 ounces) shredded Swiss cheese
1 tablespoon all-purpose flour
3 eggs, lightly beaten
1-1/2 cups half-and-half cream
1/2 teaspoon salt
3 drops hot pepper sauce
2 tablespoons grated Parmesan cheese
8 fresh asparagus spears for garnish

Place asparagus in a large saucepan with enough water to cover; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well and pat dry. Arrange cooked asparagus over bottom of pastry. Top with crabmeat. Combine Swiss cheese and flour; sprinkle over crab.
In a small bowl, whisk eggs, cream, salt and hot pepper sauce. Pour into pastry. Sprinkle with Parmesan cheese. Arrange fresh asparagus spears, spoke fashion, on top of quiche.
Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting. Yield: 6 servings.

Chesapeake Mimosa
* ½ oz. Sloop Betty Honey Vodka
* 1oz. orange juice (Not from concentrate)
* Dry bubbly sparkling wine

Add honey vodka and chilled orange juice to a champagne flute. Top up with dry sparkling wine. Experiment by adding a dash of your favorite bitters.