Begin by making the garlic yogurt sauce, finely mince 1 clove of garlic and add it to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, ½ teaspoon onion powder, ½ teaspoon dried dill and ½ teaspoon fresh lemon juice, season generously with sea salt and freshly cracked black pepper and mix everything together until well combined, cover with seran wrap and add it to the fridge

Cut off between 1-2 inches from the stalk of 8 fresh asparagus, rinse them under cold water and pat them dry with paper towels, then brush them with some extra virgin Spanish olive oil, a kiss of fresh lemon juice, lightly season with sea salt and freshly cracked black pepper

Heat a grilling pan with a medium heat, once the pan get´s very hot add the asparagus, cook them between 4-5 minutes, turning them occasionally

Once you have your asparagus grilled, wrap 1 slice of smoked salmon to each stock of asparagus

Transfer the garlic yogurt sauce to a bowl and place on a dish, add the smoked salmon wrapped asparagus and garnish the dish with a couple slices of fresh lemon