I have smoked salmon slices, fresh asparagus and the usual pantry items?

Pop down to the shops and pick up a piece of puff pastry and make vol lu vents or dock it and make squares split them and sandwich the cooked asparagus or wrap the SS around the tips and serve warm with a nice hollandaise sauce homemade or packet, even a nice cool dill mayonnaise sauce

smoked salmon and asparagus omelet. Or a quiche. with a crust or without.

Blanche your asparagus and cut into small spears. 1/4 to 1/2 inch sizes. Flake your salmon

whip up about 6 eggs, add a 1/2 cup or so of milk, half and half or cream. Season with salt and pepper.

Gentlty add your salmon and your asparagus. Pour into a pre-baked pie shell then place in the oven. Bake 350 degrees 25 or 30 minutes until the edges and center are set. Dont over bake.

you can make your own or use one of the premade crusts in the fridge section of your store.

remove, cool to room temp.

or, if you dont want to do the crust. Spray an oven proof casserole dish with cooking spray. then pour your egg custard into the dish and bake.

Or heat a bit of butter in an oven safe saute pan. add your egg custard. Cook gently without stirring for about 8 min or so. then take the pan off the stove and put in the over and finish under a broiler.

remove from pan. allow to cool slightly. then cut into wedges and serve

Add ins:

add one or more of the following if you have them in your pantry

a pinch or two of:

dried dill or dried chives or

a few teaspoons of fresh chopped chives

if you have a dried hard cheese, a Parmesan or similar type... grate a little and add it to your custard.

If you have any cheese, take the salmon and roll it around the asparagus and cheese and stick it under your broiler for about a minute and a half (keep an eye on it!), until the cheese melts.

I do that with ham and it comes out soooooo goood!

Prep Time:

Serves:

Product:

All Natural Cajun Blackened Grilled Fillets

Ingredients:

2 Gorton's All Natural Cajun Grilled Fillets

1/2 small red pepper, thinly sliced

1/2 small green pepper, thinly sliced

1/2 small red onion, thinly sliced

Directions:

1. Set grill to medium-high, tear off two 15" x 10" pieces of foil, place half the vegetables in center of foil, top each with Gorton's All Natural Cajun Grilled Fillet, bring edges up and fold over forming seal of pouch.

2. Place on grill, cook for 9-11 minutes or until fillets flake easily with fork and serve immediately.

I would make simple rolls.

Spread bread with butter and place either one or the other in a strip and roll up like you would a cigarette.

Squish down a little or if they wish to unroll use a toothpick. Don't use too much filling, and season to taste.

Cut in half to make them even classier.

These should be neat and tidy.

Serve with some crisp lettuce like iceberg, devilled eggs and tomatoes cut like a saw tooth.

cook some spaghetti, toss with olive oil and crushed garlic and parsley. cook asparagus and serve it with the salmon.