Salmon Asparagus Tart

• 1 lb. asparagus, trimmed and cut into 2-inch pieces
• 1/4 c. finely chopped onion
• 1/4 c. chopped red or yellow sweet pepper
• 2 Tbsp. butter or margarine
• 4 oz. cream cheese, softened
• 1/2 c. mayonnaise*
• 2 Tbsp. all-purpose flour
• 2 eggs, lightly beaten
• 1/2 c. half and half cream
• 1 tsp. dill weed
• 1/2 tsp. dried basil
• 1/4 tsp. pepper
• 1 can (15 oz.) salmon, drained, bones and skin removed
• 2 c. (8 oz.) shredded Swiss cheese
• 2 Tbsp. grated parmesan cheese

1. In a saucepan, bring 1 inch of water to a boil.
2. Place asparagus in a steamer basket over water; cover and steam for 4 to 5 minutes or until crisp-tender.
3. Drain and set aside.
4. In a skillet, saute onion and red or yellow pepper until tender; set aside.
5. In a mixing bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper.
6. Fold in the salmon, asparagus, onion mixture and Swiss cheese.
7. Transfer to a greased 9 inch pie plate.
8. Sprinkle with parmesan cheese.
9. Bake at 350u0b0 for 35 minutes or until knife inserted near the center comes out clean.
10. Yield: 6 servings.

onion, red, butter, cream cheese, mayonnaise, flour, eggs, cream, dill weed, basil, pepper, salmon, swiss cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9216 (may not work)