Salmon Asparagus Deluxe on Toast

1 to 2 lg. cans red salmon
20 stalks asparagus
3 Tbsp. butter or margarine
2 cans cream of mushroom soup
1/4 cup half and half
1/4 cup 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.

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