SALMON-ASPARAGUS MANICOTTI

      Title: SALMON-ASPARAGUS MANICOTTI
  Categories: Cheese, Fish and se, Italian, Pasta
       Yield: 1 Servings
  
      16 oz Pkg Manicotti - (mine had 14
            -tubes)
       1 lb Farmer Cheese -- (or ricotta
            Cheese)
       1    Salmon Steak -- about 1/2 lb
     1/2 lb Fresh Asparagus
       1 cn Cream Of Asparagus Soup
            Milk
            Salt And Pepper
            Parmesan Cheese
  
   Cook the manicotti according to package directions, drain and cool.
   Set aside.
   
   Poach the salmon steak (in broth or whatever), let cool, remove skin
   and bones, and crumble the flesh into medium-small pieces. Trim the
   bottoms of the asparagus and chop the green parts into 1/2"-1"
   pieces. You don't have to cook them beforehand.
   
   Combine the cheese, salmon flakes, asparagus and salt and pepper to
   taste in a large bowl. Combine cream of asparagus soup with 1 can of
   milk and add some of the resulting prepared soup to the cheese
   mixture. The stuffing should be soft but not runny. Use this to stuff
   each tube of manicotti. Place them side-by-side in a shallow baking
   dish. Pour the rest of the soup over the pan and sprinkle Parmesan
   cheese on top. Bake at 350 for 25 minutes or so. Serve with, what
   else, more steamed asparagus!! YUM! (Asparagus was on sale for
   $1.29/# at Giant last week so I got a bunch. It was the pencil-thin
   kind, too, not those big woody things we'll be getting later on.
   Spring is on its way!
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