recipe comes from Karen
is her alias ) who is in a recipe club with between
twenty and thirty members, the oldest of whom
is eighty-six and the youngest is thirteen, who
collect recipes and love to cook.
told me that she is "thirty-four years old,
single and loves to cook, among other things.
I've been cooking and collecting recipes since
I was in my teens and have a very big collection.
I collect from magazines, friends, newspapers,
brochures, advertising material, and product recipes,
the net, recipe groups and a list of other places.
If I've taken the recipes from the web or from
a magazines, there should be a source but sometimes,
over the years, it wasn't collected".
recipe has come from the simplyseafood group at
Yahoo - click
here to visit - or to visit / join Karen's
own group where she posts some of her other recipes
asparagus in a large saucepan with enough water
until crisp-tender. Drain well.
6 spears for garnish.
remaining spears into bite-size pieces. Set
a small saucepan, sauté onion in butter
until tender. Set aside.
a small bowl, mix eggs, milk, parsley, basil,
salt and salmon. Add sautéed onion.
cut asparagus in pastry shell. Top with salmon
mixture. Arrange reserved asparagus spears,
spoke fashion, on top.
edges of crust with foil to prevent over-browning.
at 425ºF for 30 to 35 minutes or until
filling is set.