Ingredients:
- 4 slices of toasted bread
- 12 thick Espárrago de Navarra asparagus spears
- 4 slices of smoked salmon
- béarnaise sauce.
Ingredients for the béarnaise sauce:
- 1/2 small onion
- 1/4 teaspoon of smashed fresh tarragon

Method: Cover the bread with a layer of sauce and place the asparagus on top of it. Then, lay more sauce, and lastly, place the salmon on top of everything. Ornate with very finely cut onion pieces, capers, gherkins, or minced boiled egg. The sauce is prepared by placing in a pot the cut onion, the tarragon, and the vinegar, and by heating it. Then, add the yolks, salt, and pepper and mix until you get a paste. Now, add the warm melted butter and keep on mixing.