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Title: Asparagus Salmon Pie
Categories: Pie Seafood Main
Yield: 6 Servings

1lbFresh asparagus
1/2cChopped onion
2tbButter or margarine
3 Eggs, lightly beaten
1/2cMilk
2tbMinced fresh parsley
1/2tsDried basil
1/2tsSalt
14 3/4ozCan pink salmon, drained, boned and flaked
1 Unbaked pastry shell (9")

Place asparagus in a large saucepan with enough water to cover. Cook until crisp-tender. Drain well. Reserve 6 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 a 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 425F for 30 to 35 minutes or until filling is set.

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