This recipe comes from Karen ( Ilyce 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.

Karen 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".

This 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 exclusively click here.

Ingredients

1 lb Fresh asparagus
1/2 c Chopped onion
2 tb Butter or margarine
3 Eggs, lightly beaten
1/2 c Milk
2 tb Minced fresh parsley
1/2 ts Dried basil
1/2 ts Salt
14 3/4 oz Can pink salmon, drained -boned and flaked
1 Unbaked pastry shell (9")

• Place asparagus in a large saucepan with enough water to cover.

• Cook until crisp-tender. Drain well.

• Reserve 6 spears for garnish.

• Cut remaining spears into bite-size pieces. Set aside.

• In a small saucepan, sauté onion in butter until tender. Set aside.

• In a small bowl, mix eggs, milk, parsley, basil, salt and salmon. Add sautéed 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 over-browning.

• Bake at 425ºF for 30 to 35 minutes or until filling is set.

Serves 6

Karen ( Ilyce )