Whisk eggs and pour them into a medium size skillet over medium or low heat. Use ghee to make an omelet. Sprinkle with salt and garlic. While cooking the omelet use a spatula to make sure that the eggs do not stick to the skillet, gently move the cooked edges with the spatula. When the omelet is thickened turn off the heat and cut it in half.

Place another skillet over medium heat. Put 2 slices of bacon and asparagus stems. Sauté until asparagus stems are slightly cooked and bacon slices are slightly golden.

Use the half of asparagus and either bacon or salmon slice for one wrap. Put them on top of the omelet and roll it up.

Repeat the same with the other half.

Serve it warm.