Salmon-Asparagus Biscuits

Serves Two

INGREDIENTS
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

DIRECTIONS
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