Crab And Asparagus Vol-Au-Vents - cooking recipe

Ingredients

1/4 cup white wine
1/4 cup white wine vinegar
1 None spring onion, finely sliced
3 sprigs fresh parsley
5 None black peppercorns
1/2 cup butter, cubed, plus 1 tsp
4 None egg yolks, lightly beaten
1 None lemon, zested
24 None vol-au-vent cases
1 bunch asparagus, trimmed, blanched, sliced
1 (7 oz) can crab meat, drained

Preparation

Preheat oven to 350\u00b0F. Gently simmer wine, vinegar, onion, parsley, peppercorns and 1 tsp butter for 4-5 mins, or until liquid has reduced to about 1/4 cup. Strain liquid, discarding solids.
Combine egg yolks and reserved liquid in heatproof bowl. Place over a double boiler and whisk for 6 mins, or until thickened enough to coat the back of a spoon. Whisk in butter, one cube at a time, until incorporated. Add lemon zest. Season.
Meanwhile, arrange vol-au-vents on a baking tray. Bake for 5 mins, or until pale golden. Distribute hollandaise sauce between cases. Add asparagus and bake for 5-10 mins, or until golden. Top with crab. Serve warm.