Printable | Taste of Home

Asparagus Salmon Pie

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)

Place asparagus in a large saucepan with enough water to cover; cook
until crisp-tender. Drain well. Reserve six spears for garnish; cut

Printed from tasteofhome.com Jul 23, 2008

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Asparagus Salmon Pie cont.

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.