(makes 20 cocktail serves)

 

INGREDIENTS

10 slices (½ loaf) white sandwich slice bread (crusts removed)

100g butter (softened)

20 asparagus (pinged and blanched)

Swiss Cheese Filling

flaky sea salt

freshly ground black pepper

 

METHOD

Lay out bread slices on a clean work surface and generously butter on one side.

Turn bread over so buttered side is facing downwards.

Using a small palette knife spread 1 tbsp Swiss Cheese Filling on each slice of bread. Cut each slice in half into two even size triangles.

Place an asparagus on each slice of bread with the tip end 2cm above the uncut corner. Roll bread to encase the asparagus making sure the two bread edges overlap.  To help the roll stay glued together when cooking butter one tip edge of the bread and lightly press two edges together.

Preheat oven to 180°C

Place asparagus rolls onto a low-sided baking tray, place into preheated oven and bake for 8-10 minutes or till golden brown and bread is crisp.

Serve warm.

 

Swiss Cheese Filling

INGREDIENTS

120g grated Emmental cheese

1 egg yolk

1 tsp Worcestershire sauce

½ tsp Dijon mustard

1/8 tsp cayenne pepper

½ tsp salt

cream to thin mixture

 

METHOD

Place cheese, egg yolk, Worcester sauce, mustard, cayenne pepper and salt in food processor fitted with a metal blade and process to combine.

With processor running pour in enough cream to make a thin running consistency.