Asparagus and coppa salad bites

Serve these moreish mini croissants at your next party and watch as they quickly disappear.

  • 5 mins cooking
  • Makes 10 Item
  • Print


Asparagus and coppa salad bites
  • 170 gram trimmed asparagus
  • 1 finely chopped small red onion
  • 2 tablespoon finely chopped fresh basil
  • 2 teaspoon red wine vinegar
  • 2 tablespoon olive oil
  • 10 mini croissants
  • 200 gram thinly sliced coppa


Asparagus and coppa salad bites
  • 1
    Boil, steam or microwave asparagus, drain. Finely chop asparagus; combine with onion, basil, vinegar and olive oil in medium bowl.
  • 2
    Split croissants in half. Divide coppa among half the croissants; top with asparagus mixture, then remaining croissant halves. Serve at room temperature.

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