1 pound asparagus, tough ends snapped (about 16 medium spears)
2 teaspoons extra-virgin olive oil
Sea salt and freshly ground pepper
4 thin slices smoked salmon, (about four ounces) each cut in 4 lengthwise strips

Preheat the oven to 425 degrees. Place asparagus spears on baking sheet so they are not touching. Drizzle spears with oil and sprinkle with salt and pepper. Roast for five to ten minutes, turning once, until tender crisp. Do not overcook or they will be too soft and difficult to handle. When cool enough to handle, wrap each stalk with a very thin slice of smoked salmon. Serve immediately or chill to serve later.

Yield: 4 four-spear servings
Calories: 68
Fat: 4g
Fiber: 1.3g