Asparagus and salmon rolls

Instructions

• Partially fill a large frying pan with water and bring to a boil over high heat. Snap tough ends from asparagus and discard. Boil asparagus until tender-crisp, about 2 min. Drain and rinse under cold running water to stop cooking. Pat dry with paper towel. Squeeze 2 tbsp (30 mL) juice from lemon. Place 1 tbsp (15 mL) in a small bowl, then stir in mayo and Dijon.

• For dipping sauce, pour remaining 1 tbsp (15 mL) lemon juice into a small bowl. Stir in vinegar, oil, salt and sugar until dissolved. Add shallot and capers.

• Lay a damp kitchen towel on counter. Fill a medium-sized bowl or pie plate with lukewarm water and place beside towel. Line up smoked salmon, mayo mixture, asparagus and chives near towel. Dip 1 rice-paper round at a time into water and leave until very pliable, about 30 seconds. Gently lay wet round on towel. Tear a slice of salmon in half and place along the bottom third of round. Spread a scant tsp (4 mL) of mayo mixture over salmon. Lay 4 asparagus spears on salmon. Top with 4 or 5 chives.

• Lift rice-paper edge closest to you up and over filling, then roll tightly toward the centre. When you reach the centre, fold in sides. Continue rolling to form a log. To seal, dip a finger in water and rub over seam. Set roll, seam-side down, on a platter. Repeat with remaining ingredients. If rice-paper rounds curl before being soaked, don't worry. As soaking water cools, replace with lukewarm water. Serve right away or cover and refrigerate up to 4 hours. Slice rolls in half diagonally and serve with caper sauce for dipping.