For the cream:

7 oz. (200g) cream cheese

2 tbsp. apple cider vinegar

1 tsp. lemon juice

2 tbsp. fresh tarragon

salt & pepper

For the toast:

8.8 oz. (250g) asparagus, ends trimmed

salt & pepper

5.4 oz. (155g) smoked salmon

1½ tsp. fresh lemon juice

4 slices, whole wheat bread, toasted

1. To make the tarragon cream, place the cream cheese in a small bowl and then mix in the apple cider vinegar, lemon juice and tarragon leaves. Season to taste with salt and pepper and set aside.

2. Place the asparagus spears into a pot of boiling water, cover the pot and simmer gently for 3-4 minutes, until just tender. Transfer the asparagus to a colander and rinse under cold running water. Slice the asparagus spears diagonally and set aside.

3. Toast the bread and spread with the tarragon cream. Top with the smoked salmon and asparagus, drizzle with lemon juice and season to taste with salt and pepper.