sliced bread
1 x 430 g (15 oz) can asparagus spears
butter
olives or parsley sprigs for garnish
1 x 430 g (15 oz) can asparagus spears
butter
olives or parsley sprigs for garnish
for the Sauce
1 x 440 g (16 oz) can cream of chicken soup
1 tablespoon cornflour
1 cup milk
salt and pepper
1 tablespoon cornflour
1 cup milk
salt and pepper
method
1. Cut crusts from bread, place a spear of asparagus on each slice, roll up tightly and secure with wooden cocktail sticks.
2. Brush rolls lightly with softened or melted butter, place on a baking tray and bake in a hot oven 200-230°C (400-450°F) for 10 minutes or until lightly browned and crisp.
2. Blend cornflour with milk, add to soup and stir constantly until boiling. Simmer for 1 minute. Add salt and pepper to taste.
3. To serve, place rolls on a heated dish and remove cocktail sticks.
4. Pour sauce over rolls, garnish with chopped olives or parsley and serve hot.
2. Brush rolls lightly with softened or melted butter, place on a baking tray and bake in a hot oven 200-230°C (400-450°F) for 10 minutes or until lightly browned and crisp.
To make sauce
1. Heat soup up in a small saucepan.2. Blend cornflour with milk, add to soup and stir constantly until boiling. Simmer for 1 minute. Add salt and pepper to taste.
3. To serve, place rolls on a heated dish and remove cocktail sticks.
4. Pour sauce over rolls, garnish with chopped olives or parsley and serve hot.
serving amount
serves: 6
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