Asparagus and Salmon Toast (Liechtensteiner Spargel Appetitihappen)

Liechtensteiner asparagus appetizer called spargel appetithappen was a classy way to begin our meal. Asparagus grows along the upper Rhine River Valley and although seasonal, some top restaurants put out entire menus in honour of this well-loved vegetable. These little treats were rye bread, (another staple in Liechtenstein) topped with cream cheese that was flavoured with dill, capers and a bit of lemon. The star of the canapes were the perfectly cooked al-dente asparagus tips that were wrapped in some smoked salmon. An upscale little appetizer, that would be lovely for any occasion.

4 pieces toasted rye bread, cut into squares to make 8 pieces
1 cup whipped cream cheese
1 Tbsp. fresh dill, chopped
1 Tbsp. lemon juice, freshly squeezed
¼ cup capers, finely chopped
8 fresh asparagus
8 oz smoked salmon
1 lemon, freshly zested

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

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).

Remove the asparagus and put in ice water to stop them from cooking. Cut off the tip plus a bit of the stem and wrap each one individually in a slice of smoked salmon.

Spread the cream cheese mixture onto the toasted rye bread. Place the wrapped asparagus on each piece of toasted rye bread.

Zest a lemon over the top of each to garnish.

Makes 8 pieces.