Ingredients
1 pound fresh asparagus1/2 cup chopped onion2 tablespoons butter3 eggs, lightly beaten1/2 cup milk2 tablespoons minced fresh parsley1/2 teaspoon dried basil1/2 teaspoon salt1 can (14-3/4 ounces) pink salmon, drained, boned and flaked1 unbaked pastry shell (9 inches)
Preparation
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 overbrowning.
Bake at 425° for 30-35 minutes or until filling is set.
