- Cook the asparagus in a large saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold water. Drain. .
Use scissors to cut each nori sheet in half to make two 19 x 10.5cm rectangles. Cut each rectangle crossways into 4 short strips.
Wrap 1 slice of salmon around each asparagus spear, then wrap in a strip of nori, shiny-side up. Place, seam-side down, on a serving platter.