Salmon Asparagus Quiche

• 10 -16 ounces asparagus spears, fresh
• 1/4 cup onions or 1/4 cup scallion, diced
• 2 tablespoons butter
• 3 eggs, slightly beaten
• 1/2 cup milk
• 1/4 cup fresh parsley, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon basil
• 1 (16 ounce) can salmon, drained, bones removed
• 1 (9 inch) pie crusts, unbaked

1. Wash and trim off ends of asparagus and microwave or cook until crisp-tender. Drain well and set aside 6 spears.
2. Cut remaining asparagus in 1 1/2" pieces and arrange in bottom of pie shell.
3. If using onion, saute until just starting to become limp (scallions do not require this.)Combine eggs, milk, seasonings, salmon and onion or scallions.
4. 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.
5. Bake at 425u0b0F for 35-45 minutes until set.

onions, butter, eggs, milk, fresh parsley, salt, pepper, basil, salmon, pie crusts

Taken from www.food.com/recipe/salmon-asparagus-quiche-225710 (may not work)