1 to 2 lg. cans red salmon
20 stalks asparagus
3 tbsp. butter
2 cans cream of mushroom soup
1/4 c. half and half
1/4 c. white wine
1 tsp. Schilling's Salad Supreme
Salt

Remove skin and bones from salmon. Place butter, soup, half and half, wine and salt in double boiler. Beat over heat until smooth and heated through. Add drained asparagus and drained and flaked salmon. Pour over buttered toast. Sprinkle with Salad Supreme. Can be used for breakfast, brunch or light luncheon.