Salmon Asparagus Tart
Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
| Main Ingredient | Asparagus |
Description
A springtime treat with a new way to use canned salmon.
Ingredients
| 1 | lb | Asparagus (trimmed, cut into 2" pieces) |
| 1⁄4 | c | onion (finely chopped) |
| 1⁄4 | c | chopped pepper (either red or yellow) |
| 2 | T | margarine |
| 4 | oz | cream cheese (softened) |
| 1⁄2 | c | mayonnaise |
| 2 | T | flour |
| 2 | eggs (slightly beaten) | |
| 1⁄2 | c | half-and-half cream |
| 1 | t | Dill weed |
| 1⁄2 | t | dried basil |
| 1⁄4 | t | pepper |
| 1 | cn | salmon (drained, remove bones & skin) |
| 8 | oz | Swiss cheese (shredded) |
| 2 | T | parmesan cheese (grated) |
Notes
Use regular mayonnaise. The reduced-fat or fat-free mayonnaise does not work as well.
Instructions
In a saucepan, bring 1-inch of water to a boil. Place asparagus in a steamer basket over water; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside.
In a skillet, saute onion and red (or yellow) pepper in butter until tender; set aside.
In a mixing bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper. Fold in the salmon, asparagus, onion mixture and Swiss cheese.
Transfer to a greased 9" pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted near the center comes out clean.
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