Asparagus and Cucumber Wedding Canape Recipe

28 Aug 2015

Easily the canape with the most bang for its buck, this tasty, fresh, seasonal canapé (for summer weddings) won't be heavy on your guests’ stomachs.

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The asparagus and cucumber canape is quick to assemble, looks stunning and holds its structure and texture for two hours in the fridge. They remain crunchy and unwilted out of the fridge for a further 20mins, even on a warm day. It’s the ideal choice as lost guests slowly arrive at the reception venue.


For 20 canapes, you will need:
1 cucumber
22 asparagus spears (about the thickness of a pencil, and not thicker than your little finger)
150g soft cream cheese
10 radishes
fresh chives (some cut finely with scissors, some left whole)
salt and pepper
wooden skewer

1. Wash and boil (or steam) the asparagus spears until bright green and just done. They should still have a bit of 'crunch'. I cook the asparagus in a large frying pan in salted boiling water. I know some people like asparagus steamers, but I don't like equipment that has only one or two uses. A frying pan is wide enough for the asparagus to not be all cramped up and works well. Once cooked, pour off the boiling water and fill the frying pan with two or three changes of cold water to 'arrest' the cooking of the asparagus. Leave the asparagus in the cold water for 5 minutes. Then drain off the water and use a clean tea towel to pat the asparagus dry.

2. In a small bowl mix the cream cheese with the finely chopped chives and season to your own taste with salt and pepper.

3. Wash the cucumber and cut into thick slices of about 1/2 inch, or just over a centimeter thick.

4. With the skewer make a circular hole at an angle, in the middle of each disc of cucumber. Don't make the holes too wide; the asparagus should sit snugly in the hole.
Practise on the two least pretty asparagus spears to get the length and angle right for inserting the asparagus into the cucumber discs.

5. Use the best fitting asparagus spear as a template for the 20 remaining asparagus spears. Carefully place each asparagus into the hole in the cucumber.

6. Pipe or put little blobs of the cream cheese mix where the asparagus meets the cucumber.

7. Thinly slice the radishes. Cut the largest of the slices into three sections. Place these sliced sections on the cream cheese blobs.
8. Garnish with 2 cm tapering tops of the chives. I think two little chive spears perfectly compliment the single asparagus spear.

9. Put in the fridge until needed.

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