These past few weeks I have been writing a lot about Danish open-face sandwiches. These delicious sandwiches are eaten for lunch, late night snacks, as a part of a buffet and many of them can be served as appetizers at dinner parties. This open-face sandwich is very often used as an appetizer. It can be either served on sour dough bread of white bread. It should never be served on rye bread. Asparagus is in season now and if you are lucky enough to get ahold of  white asparagus, it  is  fantastic with smoked salmon. A few slices of smoked salmon, two freshly cooked asparagus with a drys of black pepper served on a slice of butter white bread and it just doesn’t get any better or easier. If you can’t get ahold of white asparagus, green asparagus can also be used. Fresh asparagus is preferred, but a jar of cooked asparagus can be used. Make sure they are patted dry. If all the water is not removed, it will ruin the sandwich.

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Smoked Salmon with Asparagus

Makes 4

8 fresh white asparagus,  4 slices of buttered sour dough or white bread, 8 slices of freshly smoked salmon

Garnish: freshly ground black pepper

To prepare  asparagus, remove  the skin of white asparagus just under the head and downwards with a vegetable peeler. Cut or break  off the hard part at the bottom of the asparagus. Bring a large pot of salted water to a boil and add the asparagus. Don’t overcrowd the pot; cook in batches if necessary, as you will want the water to return to boil as quickly as possible. Cook them 6-8 minutes depending on size. Transfer to a paper towel and gently pat dry.

To assemble, place 1-2 slices of salmon on each piece of buttered bread. Place 2 pieces of asparagus in the middle of salmon. Sprinkle with black pepper.

TIP: If serving as an appetizer, you may want to leave out the bread.

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