Ingredients
2 pounds fresh asparagus, trimmed1-1/2 pounds salmon fillets1-1/2 cups water1/2 cup dry white wine or chicken broth1 tablespoon minced green onion1 tablespoon minced chives1 teaspoon salt1/2 teaspoon whole black peppercornsMUSHROOM SAUCE:1/2 pound fresh mushrooms, sliced1/2 cup sliced green onions2 tablespoons butter1 teaspoon olive oil2 tablespoons all-purpose flour1/2 teaspoon salt1/8 teaspoon pepper1 cup 2% milk1 tablespoon minced chives
Preparation
In a large skillet, bring 1/2 in. of water to a boil; add asparagus spears. Cover and cook for 2-4 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, 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 small skillet, saute mushrooms and green onions in butter and oil until tender. Stir in the 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 with bundles.
