EASTER LUNCH
A celebratory seasonal menu
Asparagus Straws with Cheat’s Hollandaise
These stylish canapés are super simple and equally delicious served hot or at room temperature. Use regular rather than fine asparagus spears so that they hold their shape during cooking.
6 filo pastry sheets, we used Jus-rol 50g unsalted butter, melted
24 asparagus spears (see above), at least 16cm long, woody ends trimmed
15g Parmesan or vegetarian Italian-style hard cheese, finely grated
Pinch cayenne pepper, optional FOR THE CHEAT’S HOLLANDAISE 125g butter, chopped
100g mayonnaise
1tsp lemon juice
1 Preheat oven to 200°C (180°C fan) mark 6. Line 2 baking sheets with baking parchment. Place 1 filo sheet on a board (keep remaining filo covered with a damp tea towel). Brush with a little butter, then top with another filo sheet. Cut into quarters, then slice each rectangle in ½ diagonally to make 8 sloping triangles.
2 Working with 1 triangle at a time, with the longest edge closest to you, place an asparagus spear vertically on the left of the long edge. Roll up tightly in the filo. Repeat rolling with 7 more asparagus spears and arrange on a lined baking sheet, seam-down.
3 Repeat filo buttering, slicing and rolling to make 24 canapés. Brush with a little more butter and sprinkle the pastry ends with cheese and a pinch of cayenne, if using.
4 Cook for 15-18min until the pastry is crisp. Cool for 10min.
5 Meanwhile, make the cheat’s hollandaise. Melt butter in a small pan, remove from heat and cool for a few min. In a medium bowl, gradually whisk the melted butter into the mayonnaise. Whisk in the lemon juice, then adjust the seasoning with lemon juice, salt and freshly ground black pepper. Serve with the asparagus straws. PER CANAPÉ (WITH HOLLANDAISE) 110cals, 1g protein, 10g fat (4g saturates), 4g carbs (1g total sugars), 1g fibre GET AHEAD Prepare to end of step 3 up to a day ahead. Cover and chill. Make hollandaise up to a day ahead, cover and chill. To serve, complete recipe, gently warming hollandaise in a pan to loosen.