Salmon And Asparagus Chantilly - cooking recipe

Ingredients

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

Preparation

Drain salmon, reserving liquid.
Remove skin and bone.
Add enough milk to salmon juice to make 2 cups liquid.
Melt butter; blend in flour.
Add milk and salmon juice.
Cook until smooth and thick.
Add onion, mustard, salt, pepper, mayonnaise, and parsley flakes.
Combine sauce, salmon, eggs and asparagus spears.
Place in shallow 11 x 7-inch baking dish.
Bake at 350\u00b0 for 30 minutes. Makes 4 servings.