Deluxe Asparagus Rolls

Saw these on a New Zealand website, my oh my did it bring back memories

• Ready In: 10 mins
• Serves: 12

Ingredients

• 12  fat asparagus spears or 36  thin asparagus
• 12  slices  white bread, buttered, crusts removed
• 100  g  fresh raw salmon, boned and skinned and thinly sliced
• 12  slices  meyer lemons (very thin slices)
• 1  lemon, extra
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. Cook the asparagus in boiling salted water until tender.
2. Drain and cool.
3. Cover the right-hand third of each slice of bread with a layer of salmon then a slice of lemon.
4. Place one fat or three thin asparagus spears on top and squeeze over a little lemon juice.
5. Season with black pepper and roll up.