Sauté sturgeon in heated extra virgin olive oil or butter until fillets are opaque and cooked through. Cook bacon at 350 F until browned. Grill asparagus.
For each serving, wrap 2 ounces sautéed fish, one asparagus spear and two julienned red bell pepper strips with ½ strip of cooked bacon. Garnish with one chive leaf. Serves 4.
Recipe by Chef Tim Coyne of Bistro by the Sea, Morehead City, N.C.