Quick and Easy

Crab, asparagus and hollandaise vol-au-vents

These tasty morsels are perfect party food, or serve as an appetiser at your next dinner party.
Crab, asparagus and hollandaise vol-au-ventsWoman's Day
24 Item
20M
15M
35M

Ingredients

Hollandaise

Method

1.Preheat oven to moderate 180°C (160°C fan-forced).
2.Combine wine, vinegar, onion, parsley, peppercorns and teaspoon of butter in a small saucepan. Simmer gently on low heat for 4-5 minutes or until liquid has reduced to about 1/4 cup. Strain and reserve liquid; discard solids. Combine egg yolks and reserved liquid in a heatproof bowl. Place over a saucepan of simmering water. Whisk for 5-6 minutes or until mixture has thickened to a custard-like consistency. Add cubed butter, one cube at a time, whisking constantly until butter has been incorporated. Stir through lemon zest and seoson to taste.
3.Arrange vol-au-vents on a baking tray. Bake for 5 minutes or until pale golden. Divide hollandaise between each case, then arrange pieces of asparagus on each. Bake for a further 5-10 minutes or until golden. Top with crab. Serve warm.

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