Step 1

In a bowl, mix together the cream cheese, fresh dill, lemon juice and capers, set asides

Step 2

Put on a pot of water to boil the asparagus for just a couple of minutes. You want them to turn bright green yet not get soft so they still have a bite to them (al-dente)

Step 3

Remove the asparagus and put in ice water to stop them from cooking.

Step 4

Cut off the tip plus a bit of the stem and wrap each one individually in a slice of smoked salmon.

Step 5

Spread the cream cheese mixture onto the toasted rye bread.

Step 6

Place the wrapped asparagus on each piece of toasted rye bread

Step 7

Zest a lemon over the top of each to garnish.