Asparagus Spears with Smoked Salmon Spirals

24 asparagus spears
3 T sour cream
1 t chopped fresh dill
1 t choped fresh tarragon
4 oz slilced smoked salmon, cut into 24 (1/4 inch wide) stips
Dill sprigs (optional)

Snap off tough ends of asparagus. Cook asparagus in boiling water 3 mintues or until crisp-tender; drain. Pat dry.

Combine sour cream, 1 t dill and tarragon in a small bowl. Spread about 1/2 t dill mixture over one side of each salmon strip. Wrap 1 salmon strip around each asparagus spear with dill mixture with dill mixture touching the asparagus. Garnish with dill sprigs, if desired. Serve cold.