Directions

1. Heat a large saucepan on medium heat.

2. Place the salmon skins on a clean flat surface.

3. Sprinkle each skin with sunflower oil.

4. Roll each skin with one asparagus spear. 

5. Add a teaspoon of sunflower oil to the saucepan and place the wrapped asparagus in the pan.

6. Sautee the wrapped asparagus for 7-10 minutes and remove from heat.

7. Allow the wrapped asparagus to cool before serving.