Carrie Minns: Roasted Asparagus Vol-au-Vents
Roasted Asparagus Vol-au-Vents
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, gently toss your asparagus and mushrooms with 2 tablespoons olive oil, the salt and the pepper. Lay them in a single layer on your baking sheet. Roast for 15 minutes or until lightly browned and tender but not mushy.
Carefully, add your wine and chicken broth. Stirring occasionally, simmer for 5-6 minutes or until alcohol has evaporated and sauce has thickened slightly.
Tuck a good amount of asparagus and mushrooms into your shells. Spoon the shallot and wine sauce over the top. Sprinkle with chives and/or pancetta if you’d like. Enjoy!