Ingredients:

* 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

Methods:

1. 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.
2. 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.
3. 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.

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