Recipe - Salmon (Or Tuna) And Pea Salad

1 340 gram can asparagus;
drained
1 210 gram can salmon; drained
2 Hardboiled eggs; coarsely
chopped
1 tablespoon Butter
1 Onion; finely minced
1 teaspoon Flour
1 pack MAGGI Creamy Vegetable Soup
Mix
1 One half cup Milk
2 Toast bread slices; (2 to 3)
Butter

Cut the asparagus into pieces.

Grease a medium ovenproof dish. Place half the asparagus on the base.

Cover with the salmon, then the eggs.

Place the remaining asparagus over the top.

Heat the butter in a small saucepan. Add the onion and cook for 23
minutes.

Stir in the flour and cook, stirring, for a further minute.

Combine the soup mix and milk. Add to the onion mixture. Bring to the boil,
stirring constantly, then simmer for 3 minutes.

Pour the mixture over the asparagus.

Spread the bread with butter, remove the crusts and cut the bread into
23cm cubes. Place, butter side up, on top of the asparagus mixture.

Cook in a preheated oven, 190 C, for 1520 minutes or until the sauce is
bubbling and the topping is golden brown.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.