Salmon-Asparagus Manicotti

A clever twist on stuffed manicotti that swaps the usual spinach-ricotta for poached salmon and fresh asparagus. The combination brings the rich, buttery quality of salmon together with the grassy snap of spring vegetables, all bound in creamy ricotta and baked until bubbly.

The raw asparagus trick is worth noting. Chopped asparagus goes straight into the filling without pre-cooking; it steams right inside the pasta tube during the bake, staying bright green and just-tender rather than limp or overcooked. Trim the thick bottom ends, but no additional prep needed.

A can of cream of asparagus soup thinned with milk makes the baking sauce, reinforcing the vegetable flavor and keeping the manicotti moist during baking. If you want a more upscale version, swap in a quick homemade bechamel infused with asparagus trimmings.

Poaching the salmon in broth rather than pan-frying is what keeps it flaky and tender. It holds its shape when you crumble it into the cheese, rather than breaking down into mush.

A blanket of grated Parmesan on top crisps into a golden crust that contrasts with the creamy filling below.

Kitchen Tips

• Undercook the manicotti by a minute or two; they finish cooking in the oven and overcooked pasta turns mushy
• Stuff the tubes with a small spoon or piping bag; a large spoon tears the pasta
• Chop asparagus small enough to fit in the tubes without cracking them
• Let the dish rest 5 minutes after baking; the filling firms up and holds shape when served
• Save a tablespoon of the poaching liquid to thin the sauce if needed

Variations

• Swap salmon for cooked shrimp or lump crab
• Use cream of mushroom or cream of celery soup for a different flavor profile
• Add a handful of fresh dill to the filling for a salmon-dill classic pairing