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