A Crowd-Pleasing Appetizer: Baked Crab & Asparagus Spread - Oryana

Ingredients

• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 1/2-inch pieces
• 1 cup chopped canned artichoke hearts
• 1 cup chopped fresh tomatoes
• 3 cloves garlic, chopped
• 1 6-ounce can lump crab meat, drained
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper
• 2 eggs
• 1 8-ounce package Neufchâtel or cream cheese, softened
• 1/2 cup milk
• 1/3 cup grated Parmesan
• 2 large pinches smoked paprika
• 1/4 cup slivered almonds