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1
Cook the manicotti according to package directions, drain and cool.
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2
Set aside.
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3
Poach the salmon steak (in broth or whatever), let cool, remove skin and bones, and crumble the flesh into medium-small pieces.
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4
Trim the bottoms of the asparagus and chop the green parts into 1/2 to 1 inch pieces.
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5
You don't have to cook them beforehand.
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6
Combine the cheese, salmon flakes, asparagus and salt and pepper to taste in a large bowl.
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7
Combine cream of asparagus soup with 1 can of milk and add some of the resulting prepared soup to the cheese mixture.
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8
The stuffing should be soft but not runny.
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9
Use this to stuff each tube of manicotti.
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10
Place them side-by-side in a shallow baking dish.
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11
Pour the rest of the soup over the pan and sprinkle Parmesan cheese on top.
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12
Bake at 350F (180C) F for 25 minutes or so.
