SALMON-ASPARAGUS PIE

1 Can (6 ounces) salmon or tuna, drained and flaked
1 Pound asparagus, cut into 1-inch pieces (2 cups)
4 Medium green onions, thinly sliced (¼ cup)
1½ Cups shredded Swiss cheese (6 ounces)
½ Cup Original Bisquick mix
1 Cup milk
2 Eggs
1½ Teaspoons chopped fresh basil leaves or ½ teaspoon dried basil leaves
1/8 Teaspoon pepper

Heat oven to 400F. Grease 9-inch pie plate. Sprinkle asparagus, onions, ¾ cup of the cheese and the salmon in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake about 2 minutes longer or until cheese is melted. Cool 5 minutes.

Serving size: 1 Slice, about 1/6 of pie
Calories: 235
Fat: 13 g
Cholesterol: 115 mg
Carbohydrate: 12 g
Protein: 19 g
Sodium: 410 mg

TIP: A 10-ounce package of frozen asparagus cuts, thawed and well drained, can be substituted for the fresh asparagus. Decrease milk to ¾ cup and increase Bisquick mix to ¾ cup.

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