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Salmon Asparagus Deluxe On Toast

1 to 2 large 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

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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