- 2 pounds fresh asparagus, trimmed
- 1 1/2 pounds salmon fillets
- 1 1/2 cups water
- 1/2 cup dry white wine or chicken broth
- 1 tablespoon minced green onion
- 1 tablespoon minced chives
- 1 teaspoon salt
- 1/2 teaspoon whole black peppercorns
- MUSHROOM SAUCE:
- 1/2 pound fresh mushrooms, sliced
- 1/2 cup sliced green onions
- 2 tablespoons butter or stick margarine
- 1 teaspoon olive or canola oil
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup 2% milk
- 1 tablespoon minced chives
- In a large skillet, bring 1/2 in. of water to a boil; add asparagus spears. Reduce heat; cover and simmer for 2 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. Cut salmon widthwise into 1/4-in.-thick slices. To form one bundle, place three to four slices cut side down, overlapping edges slightly; wrap around five to six asparagus spears. Secure with toothpicks. Repeat for remaining bundles.
- In a large skillet, bring 1-1/2 cups water, wine or broth, onion, chives, salt and peppercorns to a boil. Using a spatula, carefully add bundles. Reduce heat; cover and simmer for 7-8 minutes or until fish flakes easily with a fork.
- Meanwhile, for sauce, in a skillet, saute mushrooms and green onions in butter and oil until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chives. Serve over bundles.