Asparagus and Smoked Salmon Spears

Asparagus and Smoked Salmon Spears:

1 bunch asparagus (about 20 spears), ends trimmed (about 1-2 inches)

6 ounces of thinly sliced smoked salmon (1 slice per asparagus spear)

1 tbsp fresh rosemary, finely chopped

Pinch of fine sea salt

Pinch of pepper

1 tbsp lemon juice

2 tbsp olive oil 

4 lemon wedges

Preheat the oven to 400 degrees.

Cut off about 1-2 inches off of the bottom of each asparagus spear. Lay the asparagus on a baking sheet lined with foil. Drizzle with extra virgin olive oil and lemon juice and mix them around until they are evenly covered. Then sprinkle them with rosemary, sea salt and pepper. Roast in the oven for about 8-10 minutes or until they are brown around the edges. Remove from the oven and transfer to another baking sheet to cool.

Once the asparagus have cooled, wrap each spear in a thin slice of smoked salmon. Arrange on a serving platter with lemon wedges and serve.