This recipe first appeared in Food magazine.
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Ingredients
Method
1.Blanch the asparagus spears in simmering water for 2-3 minutes, then drain and refresh under cold water. Cut the asparagus spears in half.
2.Remove the crusts from the bread. Combine the cream cheese and flavoured salt and mash together until creamy.
3.Spread each bread slice with a generous layer of cream cheese. Arrange a strip of the smoked salmon along the centre of each slice and top with an asparagus spear.
4.Roll up tightly, cover with cling film and chill for at least 30 minutes.
5.To serve, cut the rolls in half on the angle and arrange on a serving platter.