1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)
Preheat the oven to 400 degrees F.
Lay the asparagus on a foil-lined baking sheet. Drizzle with olive
oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and
starting to brown around the edges, about 10 minutes. Remove from the
oven and transfer to another baking sheet to cool.
Once the asparagus have cooled, wrap each spear in a slice of smoked
salmon. Arrange on a serving platter and serve at room temperature.
From: food network