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Asparagus Salmon Pie

 Asparagus Salmon Pie
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.
6 ServingsPrep: 30 min. Bake: 30 min.


  • 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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Asparagus Salmon Pie (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.