Asparagus Crab Quiche

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3/4 pound(s) fresh asparagus, cut into 2-inch pieces

1 9-inch unbaked pastry shell

1 6-ounce can(s) crabmeat, drained and flaked

1 cup(s) (4 ounces) shredded Swiss cheese

1 tablespoon(s) all-purpose flour

3 eggs, lightly beaten

1 1/2 cup(s) half-and-half cream

1/2 teaspoon(s) salt

3 drop(s) hot pepper sauce

2 tablespoon(s) grated Parmesan cheese

8 fresh asparagus spears for garnish

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