Smoked Salmon Asparagus Pinwheels (Party Sandwiches) - cooking recipe

Ingredients

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)

Preparation

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.
Remove crusts from ends of bread slices.
Using a rolling pin roll out the bread slices to flatten slightly.
Divide/spread the the cream cheese mixture between the 6 slices of bread.
Divide and top with smoked salmon slices.
Place one asparagus spread along the shorter end of each slice of bread (trim ends more if necessary to roll).
Roll each slice of bread up firmly.
Wrap EACH roll of bread up firmly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
Remove from fridge, using a serrated knife, slices each roll into 6-8 pieces.
Cover and refrigerate pinwheels if not serving immediately.