Smoke and bubbles

Ingredients:

1 bunch asparagus (trimmed)
100 g sliced smoked salmon
50 g cream cheese
1 tablespoon sweet & chilli sauce
1 tablespoon drained capers
1 ziplock bag or freezer bag

Method:

1. Grill asparagus on a hot grill pan for 5 minutes
2. Mix cream cheese and sweet & chilli sauce in a small bowl
3. Wrap each grilled asparagus with smoked salmon
4. Put cream cheese mixture in a ziplock bag, snip off the corner
5. Squeeze cream cheese mixture over salmon
6. Spoon over drained capers and serve with sparkling wine 

 © Copyright 2015 silverlime2013

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