These elegant and seasonal canapés are the perfect snack for any Coronation street parties you're attending. They're incredibly moreish and you'll struggle to stop at just eating one!
For this recipe, we've just used the asparagus tips for a pretty appearance, but you can definitely use the remaining sections of the whole spears as they are so tender and shouldn't go to waste.
Asparagus, eggs and hollandaise sauce are a match-made in heaven and our cheat's hollandaise makes this recipe even easier, so you can stress less if you're entertaining guests.
You can buy pre-boiled and peeled quail eggs if you find the task too fiddly and save even more time.
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Yields:
20 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
86
Ingredients
For the canapés
4 slices white farmhouse-style bread
2 tsp. olive oil
10 quail eggs
20 fine asparagus spears
celery salt, to garnish
For the cheat's hollandaise
50 g butter
40 g mayonnaise
1 tsp. lemon juice
celery salt, to serve
Directions
Step 1Preheat grill to medium. For the canapés, using a 4cm round cutter, stamp out 20 rounds from the bread slices. Brush both sides of each round with oil and arrange on a baking sheet. Grill for 1min per side, or until lightly toasted. Set aside to cool.
Step 2Meanwhile, cook the quail eggs in a small pan of boiling water for 3min. Using a slotted spoon, transfer the eggs to a bowl of iced water (keep the water boiling).
Step 3Meanwhile, trim the top 2cm from each asparagus spear (see intro and GH TIP). Add the tips to the boiling water and cook for 1min. Add to the iced water bowl to cool, then drain. Peel the eggs and dry the asparagus tips on kitchen paper.
Step 4For the cheats hollandaise, in a small pan melt the butter. Remove from the heat and leave to cool for a few min. Weigh the mayonnaise into a small bowl, then gradually whisk in the cooled butter, followed by the lemon juice and some seasoning.
Step 5To assemble, slice the quail eggs in 1/2 lengthways. Pipe or spread the cheats hollandaise on top of the toasted rounds. Place a quail egg 1/2 on to each and top with an asparagus tip. Garnish with celery salt and serve.
GET AHEAD
Complete steps 2, 3 and 4 up to a day ahead. Cover and chill asparagus tips, peeled eggs and cheats hollandaise separately. To serve, assemble canapés up to 30min ahead.
GH TIP
Don’t let the asparagus spears go to waste. Boil until tender and add to salads or pasta.
Per canapé:
Calories: 86
Protein: 3g
Fat: 6g
Saturates: 2g
Carbs: 5g
Total sugars: 0g
Fibre: 0g
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