Vol-au-vent with Cheese and Corn
Ingredients
1/2 cup white sauce
Instructions
  1. Place the asparagus in microwave proof bowl and cook on high until tender and bright green, 1-2 minutes set the asparagus aside to cool, then slice in to 2-3 cm pieces.
  2. Preheat the oven to 180’c., Arrange the vol-au-vent cases on an ovenproof tray.
preparing the white sauce
  1. Melt the ghee or margarine in a saucepan and add the flour, stir with a spoon until the mixture is smooth and aroma come. Cook slowly for 1 minute, stirring continuously. Then add 1/2 cup milk and stir until smooth, reduce the heat and stir for 1 minute, add salt, pepper, cheese.
  2. Mix the yellow corn and half asparagus in it.
method
  1. Using a tablespoon, carefully place a spoonful of the white sauce in each vol- au-vent case, followed by a few pieces of asparagus.
  2. Until each of the vol- au-vent cases is full.
  3. Sprinkle the vol-au-vents with the remaining cheese and herbs to taste.
  4. Baking the preheated until heated through and the cheese has melted.
  5. You can garnish it with Tabasco sauce and basil leaves.