Cook sausage in a frying pan, place on paper towel and refrigerate for one hour

Wash and trim the asparagus under cold running water

Trim off the bottom ends of each spear then cut all the spears into uniform in lengths about 2- inches long

Steam until crisp-tender

Allow to chill in the refrigerator for at least an hour

Generously spread aioli on each piece of salami

Place an asparagus spear on each sausage piece and secure with a toothpick

Always serve well chilled. *Aioli is a french garlic sauce that can be purchased in the gourmet section of most grocery stores.