Ingredients
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10 -16 ounces asparagus spears, fresh
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2 tablespoons butter
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3 eggs, slightly beaten
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1/2 cup milk
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1/4 cup fresh parsley, minced
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon basil
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1 (16 ounce) can salmon, drained, bones removed
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1 (9 inch) pie crusts, unbaked
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1/4 cup onions or 1/4 cup scallion, diced
Instructions
- Wash and trim off ends of asparagus and microwave or cook until crisp-tender. Drain well and set aside 6 spears.
- Cut remaining asparagus in 1 1/2" pieces and arrange in bottom of pie shell.
- If using onion, sauté until just starting to become limp (scallions do not require this.)Combine eggs, milk, seasonings, salmon and onion or scallions.
- 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.
- Bake at 425°F for 35-45 minutes until set.