Asparagus/Salmon Tapas with Warm Feta Cheese

16 spears of asparagus
extra virgin olive oil
2/3 cup thinly sliced red onion
1 tbsp. sugar
1/3 cup vinegar
6 oz. feta cheese
8 slices smoked salmon
4 tbsp. non-pareil capers

Fix ahead: Soak the onion in the vinegar and sugar for 2 hours. This can be done the day before. Drain, rinse under cold water, cover and put in the refrigerator.

Pre-heat oven to 375.

Clean the asparagus and cut off the woody ends. Place on a baking pan, one deep, and cover lightly with olive oil. Roast for 10 minutes. Remove from oven and allow to cool.

Arrange 1/2 of the feta cheese (or goat cheese if you prefer) in the bottom of two baking dishes large enough to hold the asparagus. Carefully separate the slices of salmon keeping them as intact as possible. Wrap 2 slices of salmon around each bunch of 4 asparagus spears and place each bunch on top of the cheese. Place baking dishes in the oven for 8 minutes - just enough to warm the cheese, asparagus and salmon.

Garnish the bunches with the onion and capers and serve. Makes 2 servings, or a nice colorful snack for a party.