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 menu's in honor of the loved vegetable. These little treats were rye bread, (another staple in Liechtenstein) topped with cream cheese that was flavored 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.
Liechtensteiner Asparagus Appetizer (Spargel Appetitihappen)
- 4 pieces toasted rye bread cut into squares or cute shapes to make 8 pieces
- 1 cup whipped cream cheese
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh lemon juice
- 1/4 cup capers chopped finely
- 8 asparagus fresh
- 8 oz smoked salmon
- zest of a lemon
- 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.