Title: Asparagus Salmon Pie
Categories: Pie Seafood Main
Yield: 6 Servings
| 1 | lb | Fresh asparagus |
| 1/2 | c | Chopped onion |
| 2 | tb | Butter or margarine |
| 3 | | Eggs, lightly beaten |
| 1/2 | c | Milk |
| 2 | tb | Minced fresh parsley |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Salt |
| 14 3/4 | oz | Can 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 425øF for 30 to 35 minutes or until filling is set.