Salmon And Asparagus Chantilly

• 1 (1 lb.) can salmon, drained
• milk
• 4 Tbsp. butter
• 4 Tbsp. flour
• 2 tsp. grated onion
• 1 tsp. dry mustard
• 2 tsp. salt
• dash of pepper
• 2 tsp. mayonnaise
• 2 tsp. parsley flakes
• 3 hard-cooked eggs, sliced or quartered
• 1 pkg. frozen asparagus spears, cooked and drained

1. Drain salmon, reserving liquid.
2. Remove skin and bone.
3. Add enough milk to salmon juice to make 2 cups liquid.
4. Melt butter; blend in flour.
5. Add milk and salmon juice.
6. Cook until smooth and thick.
7. Add onion, mustard, salt, pepper, mayonnaise, and parsley flakes.
8. Combine sauce, salmon, eggs and asparagus spears.
9. Place in shallow 11 x 7-inch baking dish.
10. Bake at 350u0b0 for 30 minutes. Makes 4 servings.

salmon, milk, butter, flour, onion, dry mustard, salt, pepper, mayonnaise, parsley flakes, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=929150 (may not work)