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How to make Chicken and asparagus rolls

Yield = 16
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

Ingredients

  • 16 parbake white buffet rolls
  • 1 bunch thin asparagus, woody ends trimmed, cut in half crossways
  • 125g (1/2 cup) whole-egg mayonnaise
  • 1 tablespoon drained capers, chopped
  • 1 teaspoon finely grated lemon rind
  • 1 (about 150g) smoked chicken breast fillet, thinly sliced

Method

  • Step 1 Preheat oven to 220°C. Place the rolls on a baking tray. Bake in oven for 5 minutes or until lightly golden. Set aside to cool.
  • Step 2 Place the asparagus in a heatproof bowl. Cover with boiling water and set aside for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well. Place on a plate lined with paper towel.
  • Step 3 Combine the mayonnaise, capers and lemon rind in a bowl. Taste and season with salt and pepper.
  • Step 4 Split each roll in half, without cutting all the way through. Spread the inside of each roll with the mayonnaise mixture. Top with asparagus and chicken. Place on a plate and serve.