Prepare bottom and top pie crusts.

FILLING:

3 eggs
1 (15 1/2 oz.) can salmon, rinsed, drained, and flaked
1/2 c. (or more) sliced leeks
1/4 c. unsalted butter
1/3 c. flour
1 1/3 c. milk
Steamed and chopped asparagus

Heat oven to 425 degrees. Hard cook eggs; slice and set aside. In medium saucepan, saute onions in butter until tender. Blend in flour. Gradually stir in milk; heat until mixture boils and thickens, stirring constantly (may use more milk to thin if necessary - don't let mixture get too thick). Remove from heat. Layer egg slices over bottom of crust. Sprinkle salmon over egg slices. Top with steamed crunchy asparagus pieces. Pour liquid over all and top with second crust and flute. Slit crust in several places. Bake at 425 degrees for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving. Serves 8.