1/2 cup all-purpose flour

1 cup milk

3 Tablespoons chopped green onion (with tops)

1 Tablespoon chopped fresh or 1 teaspoon dried dill weed

2 Tablespoons margarine or butter, melted

1/4 teaspoon salt

4 eggs

1 cup flaked smoked salmon (one 8-ounce can red salmon, drained and flaked, can be substituted for the smoked salmon)

One 10-ounce package frozen cut asparagus

1-1/2 cups shredded Gruyere or Emmentaler cheese (6 ounces)

Heat oven to 350 degrees. Line jelly roll pan, 15-1/2 x 10-1/2 x 1 inch, with aluminum foil. Grease foil generously. Beat flour, milk, onion, dill, margarine, salt and eggs until well blended. Pour into pan. Sprinkle with salmon. Bake 15 to 18 minutes or until eggs are set.

Meanwhile, cook asparagus as directed on package; drain and keep warm. After removing eggs from oven, immediately sprinkle with cheese and asparagus. Roll up, beginning at narrow end, using foil to lift and roll roulade.

Ham Roulade: Substitute 1 cup coarsely chopped fully cooked smoked ham for the smoked salmon.

Serves: 6