Name: Asparagus and coppa salad bites
Cook time: 5 min
Total time: 5 min
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook