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Asparagus Salmon Pie
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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 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.
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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |