1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup soft margarine
6 asparagus spears
1 can (7 ounces) salmon, drained, flaked and bones removed
2 eggs

1/2 cup nonfat milk
salt and pepper to taste

Sift the flours into a bowl. Add any bran remaining in the sifter back into the bowl. Cut in the margarine until the mixture resembles fine bread crumbs. Add enough cold water to mix to a soft dough. Shape into a ball, cover and refrigerate 30 minutes.

Roll out dough on a lightly floured board to a 10-inch circle. Use to line an 8-inch tart pan.

Note: For detailed instructions for rolling out pie crusts, click here.

Blanch the asparagus in boiling salted water 5 minutes. Cool in iced water.

Arrange salmon in bottom of pastry shell. Drain asparagus and arrange on top of the salmon.

Beat the eggs, milk and salt and pepper together in a small bowl. Pour over asparagus. Bake 35 to 40 minutes or until filling is set. Serve either hot or cold.

Diabetic Exchanges:
1 Bread, 1 Meat, 2 Fat