- Blanch the asparagus in boiling water for 2-3 minutes until bright green and just tender. Remove and plunge into cold water, drain well.
- Finely chop the white section of the leeks to give 1 cup. Slice the green section lengthwise into long ribbon like leaves. Blanch in boiling water for 1-2 minutes or until softened, then plunge into cold water, drain well.
- In a large pan, melt the butter, add white leeks and cook for 2 minutes or until soften, cool. Combine with the PHILLY, salmon, rind, juice, horseradish, and seasonings in a large bowl until combined.
- Line an 11cm x 21cm loaf pan with plastic wrap. Layer the leek ribbons across the pan ensuring they overlap by 1 cm. Spoon half the PHILLY mixture evenly into the pan, top with the asparagus spears, then spoon in the remaining PHILLY. Fold the leek ends over the filling to enclose, trim if necessary. Chill until firm. Invert onto a serving plate. Serve sliced.
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