1Tbsp.grainy mustardstart with 1/2 and add to taste
6frozen vol au vent shellsbaked
Bake vol au vent shells according to package instructions.
While the shells are baking, heat olive oil over medium-high heat. Cut asparagus tips off, about 3-inches from the tip. Cut the remaining stalk (less the woody end), into pieces about 1/2-inch wide. Add all the asparagus to the pan and saute until tender crisp. Add cooked hame and saute for another minute or so.
Add cream and mustard (add 1/2 Tbsp. mustard to start and then more, to taste) and reduce heat to medium. Allow cream to simmer until reduced by half.
To serve, spoon filling into baked shells. Spoon sauce over top and top with a couple of the asparagus tips.
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