10oz. container Refrigerated Alfredo Pasta Sauce

10oz. frozen pkg. cut Asparagus, thawed

4oz. can Mushrooms, stems and pieces, drained

1 tsp.. Lemon Juice

¼ tsp.. dried Dill

6oz. can skinless, boneless Salmon, drained and flaked

1 T. dry Sherry

4 English Muffins, split and toasted

 

In medium saucepan, combine Alfredo pasta sauce, asparagus, mushrooms, lemon juice and dill.  Cook and stir over medium heat until bubbly and heated through.  Remove from heat; stir in salmon and sherry.    Spoon salmon mixture over English muffin halves and serve.