Directions:
- • Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well. Reserve six spears for garnish; cut remaining spears into bite-size pieces. Set aside.
- • In a small saucepan, saute onion in butter until tender. Set aside.
- • In small bowl, mix eggs, milk, parsley, basil, salt and salmon. Add sauted onion. Place cut asparagus in pastry shell; top with salmon mixture. Arrange reserved asparagus spears, spoke fashion, on top. Cover edges of crust with foil to prevent over-browning.
- • Bake at 425° for 30-35 minutes or until filling is set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.2 Kcal (1429 kJ) | ||
| Calories from fat | 176.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.56g | 30% | |
|---|---|---|---|
| Cholesterol | 150.27mg | 50% | |
| Sodium | 658.3mg | 27% | |
| Potassium | 495.24mg | 11% | |
| Total Carbs | 19.15g | 6% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 23.19g | 46% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 3.7mg | 21% | |
| Calcium | 262.9mg | 26% | |
| Amount Per 100 g | |||
| Calories | 142.22 Kcal (595 kJ) | ||
| Calories from fat | 73.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.15g | 30% | |
|---|---|---|---|
| Cholesterol | 62.63mg | 50% | |
| Sodium | 274.39mg | 27% | |
| Potassium | 206.42mg | 11% | |
| Total Carbs | 7.98g | 6% | |
| Sugars | 1.28g | 12% | |
| Dietary Fiber | 1.17g | 11% | |
| Protein | 9.66g | 46% | |
| Vitamin C | 3mg | 12% | |
| Iron | 1.6mg | 21% | |
| Calcium | 109.6mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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