1. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

2. Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add cream cheese, mayo, lemon zest, dill, hot sauce, smoked paprika, and 1 1⁄2 teaspoon of chives. Blend until the mixture is smooth. Season with salt and pepper.

3. Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1⁄2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1⁄4 inch from the bottom of the dough’s wide end and roll up toward the tip. Place on a baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all dough.

4. Lightly whisk the egg with 1⁄2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15-18 minutes.