Ingredients
100g pack of asparagus spears
250g pack of Scottish smoked salmon
Cream cheese
Metod
Cook asparagus spears in lightly salted boiling water for one to two minutes, drain and refresh under cold running water. Cut the Scottish smoked salmon into a strip per spear, spread with a little cream cheese and wrap around each spear. Arrange on a serving plate and chill until required. Serve drizzled with lime juice.