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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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