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.