SMOKED SALMON-WRAPPED ASPARAGUS WITH SESAME SEEDS
Source: Smoked Salmon by Max Hansen & Suzanne Goldenson
Servings: 6

Kosher salt
18 fat asparagus spears, ends trimmed to make uniform 5-inch spears and stalks peeled
18 slices Tracklements smoked salmon
1 tablespoon toasted sesame seeds

To cook the asparagus:
Bring a large pot of water to a boil over high heat. Salt the water and then add the asparagus.

Cook until tender-crisp, about 3 minutes. Remove the asparagus and shock in ice water for 5 minutes to halt the cooking. Drain and dry thoroughly on paper towels.

To wrap the spears:
Wrap each spear with a salmon slice leaving the tip exposed. Place the sesame seeds on a flat plate and roll each wrapped spear in the seeds to cover the salmon partially.

To serve:
Arrange the wrapped spears on a silver tray for contrast.