Asparagus Vol-au-Vents

By October 18, 2018June 20th, 2020Vegetarian/Vegan
Asparagus Vol-au-Vents by

These elegant vol-au-vents taste just as good as they look


  • ½ green shallot, sliced
  • ⅓ cup milk
  • cracked black pepper
  • ¼ cup canned asparagus, chopped *reserve liquid
  • 1 tablespoon butter
  • 1 tablespoon plain flour
  • ¼ cup grated cheese
  • 1 teaspoon butter, extra
  • 1 tablespoon chopped onion
  • 1 tablespoon sour cream
  • 1 small egg, lightly beaten
  • 1 packet  2 medium size (75g) vol-au-vents cases
  • Parmesan cheese, grated


  • Preheat oven 180oc
  • Add the shallots and milk to small saucepan, season with black pepper. Bring the milk to the boilthen remove from heat, cover and set aside for 5 minutes. Strain
  • Drain the asparagus, *reserve the liquid (save the remaining asparagus for my chicken andasparagus recipe to follow)
  • Melt butter in another saucepan and add the flour and stir to a smooth paste, cook for 1 minute. Gradually add the strained milk, the reserved asparagus liquid and cheese. Stir over medium heat until cheese melts and sauce thickens. (This mixture will be quite thick)
  • Heat the extra butter in a small saucepan, add chopped onion and cook for 1 minute until soft and transparent. Add sour cream, asparagus, cheese sauce and egg. Mix well
  • Place the vol-au-vents cases on a wire rack on small baking tray
  • Fill the cases with the asparagus mixture
  • Sprinkle the grated parmesan cheese on top and bake in oven for 15-20 minutes, until goldenbrown
  • Serve and enjoy

Share This Recipe !

Leave a Reply