• 1 (8 ounce) package cream cheese , softened
  • 1/4 cup mayonnaise
  • 6 slices soft sandwich bread (crusts removed, can use white or whole wheat bread I like to use both)
  • 12 ounces smoked salmon
  • 6 canned asparagus spears
  • 1 pinch cayenne (optional)
  • 1 In a bowl stir together softened cream cheese and mayo; season with a pinch of cayenne pepper or to taste (if using) mix very well to combine.
  • 2 Remove crusts from ends of bread slices.
  • 3 Using a rolling pin roll out the bread slices to flatten slightly.
  • 4 Divide/spread the the cream cheese mixture between the 6 slices of bread.
  • 5 Divide and top with smoked salmon slices.
  • 6 Place one asparagus spread along the shorter end of each slice of bread (trim ends more if necessary to roll).
  • 7 Roll each slice of bread up firmly.
  • 8 Wrap EACH roll of bread up firmly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
  • 9 Remove from fridge, using a serrated knife, slices each roll into 6-8 pieces.
  • 10 Cover and refrigerate pinwheels if not serving immediately.