Tulip, Crab, and Asparagus Appetizers

1. In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in crab.
2. Break tough ends off asparagus.
3. blanch in 1 inch of boiling water in a large skillet with a lid, or steam standing upright in a couple of inches of water in a tall, narrow pot, until crisp-tender, 2 to 5 minutes, depending on thickness of stems.
4. Plunge into an ice-water bath for 1 minute; then pat dry. Trim asparagus to abut 5 inches; from the trimmings, cut as many 1/4-inch rounds as you have tulip petals.
5. Save extra ends for salads.
6. Fill each tulip petal with about 1/2 a rounded teaspoon of crab mixture and garnish with an asparagus round.
7. (If your petals are large and asparagus thin, you can use 3 rounds to garnish each filled petal.
8. ) Arrange asparagus in a fan on a serving platter and place tulip petals alternately (or create your own pattern).