 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This is pretty to look at and easy to make. Recipe has been used for at least 15 years. I'm not a canned salmon lover but my husband is - even I like this! I use a 9 store-bought deep-dish pie shell, since I flunked making home-made shells..... Ingredients:
10 -16 ounces asparagus spears, fresh |
1/4 cup onions or 1/4 cup scallion, diced |
2 tablespoons butter |
3 eggs, slightly beaten |
1/2 cup milk |
1/4 cup fresh parsley, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon basil |
1 (16 ounce) can salmon, drained, bones removed |
1 (9 inch) pie crusts, unbaked |
Directions:
1. Wash and trim off ends of asparagus and microwave or cook until crisp-tender. Drain well and set aside 6 spears.
2. Cut remaining asparagus in 1 1/2 pieces and arrange in bottom of pie shell.
3. If using onion, sauté until just starting to become limp (scallions do not require this.)Combine eggs, milk, seasonings, salmon and onion or scallions.
4. Pour salmon mixture over asparagus in unbaked pie shell. Arrange remaining 6 asparagus spears in spoke-like design over all, trimming ends if necessary to get this effect.
5. Bake at 425°F for 35-45 minutes until set.
|
|