Salmon Asparagus Tart

Summary
Prep time	30 min
Cook time	35 min
Source	Taste of Home April/May 2001
Yield / serves	6 servings
Rating

Ingredients

• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1/4 c finely chopped onion
• 1/4 c chopped sweet red or yellow pepper
• 2 T butter or margarine
• 4 oz cream cheese, softened
• 1/2 c mayonnaise - reduced fat or fat-free mayo may not be substituted for regular mayonnaise
• 2 T all-purpose flour
• 2 eggs, lightly beaten
• 1/2 c half-and-half
• 1 t dill weed
• 1/2 t dried basil
• 1/4 t pepper
• 1 can (15 oz) salmon, drained, bones and skin removed
• 2 c (8 oz) shredded Swiss cheese
• 2 T grated Parmesan cheese

Preparation

In a saucepan, bring 1 in of water to a boil. Place asparagus in a streamer basket over water; 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 mixing bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9" pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted near the center comes out clean.