Salmon Wrapped Asparagus with Mustard Dill Sauce

Ingredients

10 asparagus spears

1 teaspoon olive oil

3 ounces wild caught smoked salmon

2 teaspoons coconut milk

1 teaspoon yellow mustard

¼ teaspoon dried dill

Instructions

Heat oven to 400F. Place asparagus on foil-lined pan and brush with oil. Roast 10 minutes.

Remove asparagus from oven, allow to rest on pan while preparing the mustard dill sauce by stirring together coconut milk, mustard and dill in a small bowl.

Wrap slices of smoked salmon around bundles of asparagus spears (2 or 3 spears per bundle), place on serving plate and drizzle with sauce.