Asparagus Salmon Pie

1 lb. fresh asparagus, trimmed
1/2 c. chopped onion
2 Tbsp. butter
3 eggs, lightly beaten
1/2 c. milk
2 Tbsp. minced fresh parsley
1/2 tsp. dried basil
1/2 tsp. salt
1 (14 3/4 oz) can pink salmon,
drained, boned and flaked
1 (9”) unbaked pastry shell

In skillet bring 1/2-inch water and asparagus to a boil. Reduce heat; cover and simmer for three – four minutes or until crisp-tender. Drain. Reserve 6 spears, cut remaining spears into bite-size pieces. In small saucepan saute onion in butter until tender. In small bowl beat eggs, milk, parsley, basil and salt. Stir in salmon and onion. Place cut asparagus in pastry shell; top with salmon mixture. Arrange reserved asparagus spears on top. Cover edges of crust with foil. Bake at 425° for 30-35 minutes or until filling is set. Makes six servings.

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