Snap off & discard woody base from asparagus. In a large sausepan, cook asparagus spears in a small amount boiling salt water for 3 - 5 minutes, until crisp tender. Drain& plunge in ice cold water until cool, dry with paper towel. In a small bowl, stir together soft cream cheese, lemon peel & juice and cayenne. Fold in flaked salmon and basil. Spread on tortillas. For wrap arrange 3 asparagus spears on each and devide the red sweet pepper on each tortillas. Roll up tortillas, if necessary secure with toothpicks. Wrap in plastic wrap, Chill overnight. Makes to servings or cut up in small pieces for appy's
