24 spears asparagus
6 slices smoked salmon (about 3 oz)
1. Cut off the tough woody bottom of each asparagus spear. Bring 1 cup of water to a boil in a large skillet. Add asparagus, cover and steam for 3 minutes, or until tender. Refresh under cold water, pat dry with paper towel, and refrigerate until ready to use.
2. To serve, cut each piece of salmon in half lengthwise. Then, cut each long strip in half, crosswise, and wrap around the top third of each asparagus spear, leaving tip exposed.