Asparagus straws with cheat’s hollandaise sauce

Name: Asparagus straws with cheat’s hollandaise sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 24
Ingredients: 6 filo pastry sheets, we used Jus-Rol; 50 g unsalted butter, melted; 24 asparagus spears (see intro), at least 16cm long, woody ends trimmed; 15 g Parmesan or vegetarian Italian-style hard cheese, finely grated; Pinch cayenne pepper (optional); 125 g butter, chopped; 100 g mayonnaise; 1 tsp. lemon juice

These stylish canapés are super simple and equally delicious served hot or at room temperature.

By The Good Housekeeping Cookery TeamUpdated: 18 April 2023

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best canape recipes asparagus straws with cheat’s hollandaise

This addictive asparagus recipe is the perfect starter to kick off a dinner party with friends.

Tender stems of asparagus are wrapped in flaky filo pastry and sprinkled with parmesan. They're then baked until golden and served alongside a cheat's hollandaise sauce (that tastes so good and no one will even know the difference).

Make sure you use regular asparagus rather than fine spears, so that they hold their shape during cooking and end up being a substantial sized starter.

For more dinner party starter ideas, we've compiled a whole gallery with drool-worthy inspiration.

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Yields:

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Cal/Serv:

110

Ingredients

6
filo pastry sheets, we used Jus-Rol
50 g
unsalted butter, melted
24
asparagus spears (see intro), at least 16cm long, woody ends trimmed
15 g
Parmesan or vegetarian Italian-style hard cheese, finely grated
Pinch cayenne pepper (optional)

For the cheat's hollandaise dip

125 g
butter, chopped
100 g
mayonnaise
1 tsp.
lemon juice

Directions

1. Step 1Preheat 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. Step 2Working 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. Step 3Repeat 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. Step 4Cook for 15-18min until the pastry is crisp. Cool for 10min.
5. Step 5Meanwhile, 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 seasoning with lemon juice, salt and freshly ground black pepper. Serve with the straws.

Get ahead:

Prepare to end of step 3 up to a day ahead. Cover and chill. Make dip up to a day ahead, cover and chill. To serve, complete recipe, gently warming dip in a pan to loosen.

GH Tip:

For a meaty canapé, cut 12 Parma ham slices in ½ lengthways and place on the filo triangles before rolling up with the asparagus.