Salmon-Asparagus Manicotti

Yields:	4-6 servings
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16	ounces	pasta, manicotti shells
1	pound	ricotta cheese
1/2	pound	salmon steaks
1/2	pound	asparagus	fresh
1	can	soup, cream of asparagus
1	x	milk
1	x	salt and black pepper
1	x	parmesan, parmigiano-reggiano cheese, grated

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 inch 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 degrees F for 25 minutes or so.

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Totally awesome is all that I can say!