Salmon Asparagus Quiche

- 16 long, wide leek leaves, blanched
- 4 Bays English Muffins, split
- 3 eggs
- 1 cup half and half
- 1/4 teaspoon freshly ground pepper
- 3 ounces smoked salmon, chopped
- 1 cup (4-oz) shredded Swiss cheese
- 2 tablespoons chopped green onions and light green tops
- 1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
- 1-1/2 teaspoons capers, drained
- 24 asparagus tips, blanched

Wrap each muffin half perimeter with one slice of blanched leek leaf, securing ends with toothpicks. Place on foil-lined and greased baking sheet. Beat eggs, cream and pepper until blended. Stir in smoked salmon, cheese, onions, dill and capers. Spoon about 1/4-cup quiche mixture onto each muffin half. Arrange three asparagus tips on top.

Bake in a preheated 375°F oven for 25 to 30 minutes or until top is slightly browned. Remove from oven and let stand for 5 minutes before serving. Remove toothpicks.

Makes 4 servings