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! 
   
  Recipe By     : BETH WOODELL