For the spread:

1 1/2 pounds asparagus

4 tablespoons extra-virgin olive oil

2 to 3 garlic cloves (to taste), chopped

3 tablespoons pine nuts

1/2 cup Parmesan

Salt and pepper to taste

1 teaspoon lemon juice or more to taste

For the baguette:

1 12-inch piece of baguette

1/2 cup asparagus pesto

4 ounces smoked salmon

12 stalks asparagus, cooked and cooled

1 tablespoon snipped chives

For the spread: Break the woody ends off the asparagus and discard. Peel the stems. Cut the asparagus into 2-inch lengths. Heat the oil over moderate heat. Add the asparagus pieces and the garlic. Reduce the heat, cover the pan, and let the asparagus cook in the oil for 3 minutes. Add the pine nuts and continue cooking until they are golden and the asparagus is tender -- about 5 more minutes. Let cool for 5 to 10 minutes. Then put the mixture in a food processor and puree. Mix in the Parmesan and taste for seasoning. Add salt and pepper to taste, and sharpen with 1 teaspoon of lemon juice, or more if you prefer.

For the asparagus and smoked salmon baguette: Slice the baguette in half lengthwise and spread both halves with the asparagus pesto. Arrange the slices of smoked salmon on one side of the baguette. (Don't trim any overhanging pieces at this point.) Place the asparagus on top of the salmon and sprinkle with the chives. Fold any overhanging salmon on the asparagus. Place the other half of the baguette on top, pressing it down firmly. Cut into 3 to 4 sections for serving. Smoked ham or turkey is a good substitute for smoked salmon in this recipe.

Serves 4.