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. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.55 Kcal (1053 kJ) | ||
| Calories from fat | 146.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.31g | 25% | |
|---|---|---|---|
| Cholesterol | 96.35mg | 32% | |
| Sodium | 410.77mg | 17% | |
| Potassium | 278.89mg | 6% | |
| Total Carbs | 19.15g | 6% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 8.24g | 16% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 3.1mg | 17% | |
| Calcium | 79mg | 8% | |
| Amount Per 100 g | |||
| Calories | 143.78 Kcal (602 kJ) | ||
| Calories from fat | 83.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.32g | 25% | |
|---|---|---|---|
| Cholesterol | 55.07mg | 32% | |
| Sodium | 234.79mg | 17% | |
| Potassium | 159.41mg | 6% | |
| Total Carbs | 10.94g | 6% | |
| Sugars | 1.76g | 12% | |
| Dietary Fiber | 1.61g | 11% | |
| Protein | 4.71g | 16% | |
| Vitamin C | 4.1mg | 12% | |
| Iron | 1.8mg | 17% | |
| Calcium | 45.2mg | 8% | |
* 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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