Salmon and Asparagus Pie

I found this recipe (like a lot of the recipes I post) in a magazine. I love salmon and I love asparagus, so I figure you can't go wrong with a dish that has both. It's easy and very delicious.

Ingredients:

1 pound of asparagus spears, cut into 1 inch pieces (about 2 cups)
4 medium onions, slice (about 1/4 cup) 1/2 cup shredded swiss cheese (6 oz)
1 can ( 6 oz) salmon, cleaned picked through (cab also use a 5 oz can of albacore tuna)
1/2 cup Bisquick
1 cup milk
2 eggs
1/2 tsp chopped fresh (or 1/2 tsp dried) basil
1/8 tsp pepper

Directions:

1. Preheat oven to 400 dregrees, grease a 9 inch pie plate.
2. Sprinkle asaragus, onions, 3/4 cup of the cheese, and salmon in bottom of pie plate.
3. Stir together, the Bisquick, milk, eggs, and basil until mixed through. Pour mixture over ingredients in pie plate.
4. Bake 30-35 minutes or until knife inserted in center comes out clean. Remove from and sprinkle with remaining cheese. Return  to oven and bake about 2 minutes longer or til cheese is melted. Allow to cool 5 minutes before serving.

***6 servings

Fried Asparagus Spears

I thought I'd had asparagus alot of ways...but I had these and had to add them to my recipe box. Everyone loves them.

Ingredients:

1 cup cold water
2/3 cup yellow cornmeal
1/2 cup all purpose flour
1/3 cup cornstarch
1 egg, lightly beaten
1 tsp baking powder
vegetable oil for deep frying
1 pound  thisck asparagus, trimmed

Directions:

1. In large bowl, whisk together the water, cornmeal, flour, cornstarch, egg, baking powder, and 1/2 tsp salt until combined. Batter will be lumpy.
2. In large skillet, heat about 1 inch of oil to 350 degrees. Working with 3 or 4 spears at a time, dip asparagus into the batter, letting excess drip off into bowl.
3. Carefully slide spears into hot oil and fry 3-4 minutes until golden. Remove with tongs to paper towel lined plate. You can transfer to a baking sheet and place in a 200 degree oven to keep warm while frying the remaining spears.

Dipping sauce:
In small bowl, combine 1/2 cup dijon mustard, 2 tbl snipped fresh dill, and 2 tbl honey....serve with spears.

***approximately 12 servings

Pasta with Asparagus and Peas

This pasta dish is perfect for summer. It's light and yet very satisfying.

Ingredients:

12 ounes fusilli, bowtie, shells
1 pound (1 bunch) asparagus, trimmed and cut into bite size pieces
4 ounces sugar snap peas, trimmed and halved
1 cup frozen peas
3/4 cup minced shallots
1 & 1/2 tbl olive oil
1/4 tsp each of salt and pepper
1 cup chicken broth
1 tsp grated lemon zest

Directions:

1. Bring large pot of salted water to boil. Add pasta and cook to package directions. Add asparagus to pasta water about 3 minutes before pasta would be done and the sugar snap peas about 2 minutes before pasta is done. Drain all thoroughly.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat, and add shallots, salt and pepp er, and saute 5 minutes until tender. Then add broth and heat.
3. Return pasta and veggies to pasta pot. Add shallot mixture and the lemon zest...gently toss to mix and coat all ingredients. Toss with parmesan cheese and serve.


***4 serving