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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 pound(s) fresh asparagus |
1/2 cup(s) chopped onion |
2 tablespoon(s) butter |
3 eggs, lightly beaten |
1/2 cup(s) milk |
2 tablespoon(s) minced fresh parsley |
1/2 teaspoon(s) dried basil |
1/2 teaspoon(s) salt |
1 14 3/4-ounce can(s) pink salmon, drained, boned and flaked |
1 unbaked pastry shell (9 inches) |
Directions:
1. • 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.
2. • In a small saucepan, saute onion in butter until tender. Set aside.
3. • 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.
4. • Bake at 425° for 30-35 minutes or until filling is set.
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