Fry the ginger and garlic in a little oil for 2-3 minutes then add the sherry and soy. Once the mixture has reduced slightly leave to cool for a few minutes.
Trim the ends of the asparagus and coat with a little oil, cook on a pre-heated griddle pan for 4-5 minutes turning until cooked through but still retaining some bite.
Cut the smoked salmon into 2 cm thick strips and wrap around the asparagus spears, drizzle over the soy dressing and garnish with some chilli and coriander leaves. Serve with a wedge of lime.
