Ingredients
1 pound asparagus, trimmed and cut into 2-inch pieces1/4 cup finely chopped onion1/4 cup chopped sweet red or yellow pepper2 tablespoons butter4 ounces cream cheese, softened1/2 cup mayonnaise2 tablespoons all-purpose flour2 large eggs, lightly beaten1/2 cup half-and-half cream1 teaspoon dill weed1/2 teaspoon dried basil1/4 teaspoon pepper1 can (14-3/4 ounces) salmon, drained, bones and skin removed2 cups shredded Swiss cheese2 tablespoons grated Parmesan cheese
Preparation
Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red pepper in butter until tender; set aside.
In a large bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper until blended. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted in the center comes out clean.
