Method

1. Combine the Cream Cheese, lemon zest, dill, and celery salt and mix well until smooth.
2. Blanch the asparagus in boiling salted water then re-fresh in cold water and cut in half.
3. Cut the salmon into strips.
4. Cut the crusts form the bread slices.
5. Spread the bread slices generously with the Cream Cheese mixture.
6. Add a few strips of salmon and an asparagus spear to each and roll up.
7. Cut the pinwheels into sushi like rolls and stand up on a platter.