Chicken and Asparagus Vol-Au-Vents

clock 10 minutes + 10 minutes bowl Serves 4


  • 4 large vol-au-vent cases
  • 2 tsp vegetable or olive oil
  • 400g chicken mince
  • 340g can asparagus spears, drained, coarsely chopped
  • 420g can cream of chicken soup
  • 1/4 cup freshly grated Parmesan
  • 100g baby rocket leaves
  • fresh produce onions red peeled, per kg loose
  • ¼ cup low-fat French dressing
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  • 1. Preheat oven to 180°C (160°C fan-forced).

  • 2. Place vol-au-vent cases on a baking tray. Bake for 10 minutes or until hot and crisp.

  • 3. Meanwhile, heat oil in a large frying pan on high. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.

  • 4. Add asparagus, soup, cream and Parmesan. Cook, stirring occasionally, until mixture comes to the boil. Remove pan from heat.

  • 5. Divide chicken mixture equally among cases. Serve topped with combined rocket, onion and dressing.

  • Tip:

  • For tasty finger food, serve in small vol-au-vent cases.


  • • Energy 3029Kj • Protein 35g • Total Fat 43g • Saturated Fat 24g • Carbohydrates 47g • Sugars 8g • Sodium 1350mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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