Asparagus Canapes

Ingredients 

• 8 asparagus
• 1 crusty bread
• 1 soft bread
• 8 cream crackers
• 2 tablespoons cream cheese
• 2 tablespoons mayonnaise
• 1 teaspoon red chilli flakes
• A few rosemary sprigs
• 50 grams of goat cheese
• A few green olives
• ¼ red capsicum
• A few Lollo rosso, romaine and iceberg lettuce
• 2 cheese slices
• 4 gooseberries
• 2 strawberries
• Salt to taste

Method

1. Thickly slice crusty bread and halve each slice. Place them on a tray, put a dollop of cream cheese on each and spread.
2. Cut the asparagus into 1-inch pieces and then into thin strips. Arrange these on the bread pieces.
3. Put mayonnaise in a butter paper cone and put small dollops over the asparagus. Sprinkle a little chilli flakes and rosemary sprigs.
4. Thickly slice the soft bread, halve each slice, spread them on a baking tray and lightly toast them in a preheated oven at 200°C for about 5 minutes.
5. Cream together the goat cheese and 1 tbsp mayonnaise. Spread this mixture over the toasted bread. Place one arugula leaf on each piece.
6. Cut the asparagus tops into thin slices and place on top with a green olive. Chop red capsicum and put on top.
7. Arrange crackers on a platter. Place a bit of lollorosso lettuce on each. Quarter each cheese slice and place a piece on each cracker.
8. Halve gooseberries and place over the cheese. Slice strawberries and place a slice beside each gooseberry piece.
9. Put a dollop of mayonnaise on top and place a piece of asparagus tip on it. Sprinkle a little salt.
10. Arrange all three canapés on a serving platter and serve immediately.

Nutrition Info