Ingredients
Preparation
Carefully peel the asparagus all the way along the spear and remove the lightest part at the end. Warm a non-stick pan with a knob of butter and a tablespoon of oil, then add the asparagus. Cook over a gentle heat for 4 - 5 minutes, adding vegetable stock or hot water, salt and pepper. Switch off the heat once the asparagus spears have softened but are still firm, or al dente.
Remove the skin and bones from the salmon and slice horizontally into rectangular pieces that are not too thick. Lay the slices onto a sheet of Carta Fata (transparent baking parchment), overlapping them slightly to create a "sheet" of salmon.
Season the sheet of salmon with salt, pepper, lemon zest and aromatic herbs if desired. Place the asparagus in the centre and roll up like cannoli, using the wrap to close and seal the "candy".
Steam or boil in simmering water for around 7 minutes. Leave to cool for 3 minutes. Remove the wrap and cut into thick slices. Serve with a freshly dressed salad.