2

Pillsbury™ Grands!™ Frozen Buttermilk Biscuits (from 25-oz pkg.)

10

fresh asparagus spears, trimmed

1/4

teaspoon olive oil

1

tablespoon butter

1/4

cup light mayonnaise

1

tablespoon milk

2

teaspoons lemon juice

1/4

teaspoon dried dill weed

1

(6-oz.) can skinless boneless pink or red sockeye salmon, drained, flaked

4

thin slices tomato

1

Heat oven to 375°F. Arrange frozen biscuits and asparagus on ungreased cookie sheet. Drizzle oil over asparagus. Bake at 375°F. for 20 to 24 minutes or until biscuits are deep golden brown and asparagus is crisp-tender.

2

During last 10 minutes of baking, microwave butter in small microwave-safe bowl on High for 20 to 30 seconds or until melted and hot. Stir in mayonnaise, milk, lemon juice and dill weed.

3

Spoon salmon into another small microwave-safe bowl; cover. Microwave on High for 30 to 45 seconds or until warm.

4

Split warm biscuits; place halves, cut side up, on individual plates. Top each with tomato slice and hot asparagus. Arrange warm salmon on top of asparagus. Drizzle with mayonnaise mixture.