Asparagus and Walnut Cream
Peel bottom third of asparagus and cook in boiling salted water for about 10 minutes. Asparagus should still be slightly crisp. Rinse, drain and cut a few tips for garnish. Cut remaining asparagus into small pieces. Mix cream cheese with creme fraiche until smooth. Season with lemon juice, salt and pepper. Add chives, walnuts and chopped asparagus.
Serve garnished with asparagus tips on bread.