Publisher Photo
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 1 pound fresh asparagus
  • 1/2 cup chopped onion
  • 2 tablespoons butter or margarine
  • 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 sauteed 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.
Originally published as Asparagus Salmon Pie in Bountiful Harvest Cookbook 1994, p67

Nutritional Facts

1 piece: 331 calories, 19g fat (9g saturated fat), 150mg cholesterol, 758mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 19g protein.

  • 1 pound fresh asparagus
  • 1/2 cup chopped onion
  • 2 tablespoons butter or margarine
  • 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)
  1. 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 sauteed 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.
Originally published as Asparagus Salmon Pie in Bountiful Harvest Cookbook 1994, p67

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