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Asparagus Salmon Pie Recipe

I received this recipe from a dear neighbor years ago when we lived in the mountains near Yosemite National Park. We had four small children, and the whole family really loved this recipe. Now I make it for my husband, for guests, and for my children and grandchildren when they visit.

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Asparagus Salmon Pie Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6 Servings

30 30 60

Ingredients

1 pound fresh asparagus
1/2 cup chopped onion
2 tablespoons butter
3 eggs, lightly beaten
1/2 cup milk
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1 can (14-3/4 ounces) pink salmon, drained, boned and flaked
1 unbaked pastry shell (9 inches)

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.

Nutritional Facts 1 serving (1 piece) equals 331 calories, 19 g fat (9 g saturated fat), 150 mg cholesterol, 758 mg sodium, 21 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Asparagus Salmon Pie in Bountiful Harvest Cookbook , p67