Serves: 6

sliced bread

1 x 430 g (15 oz) can asparagus spears

butter

olives or parsley sprigs for garnish

1 x 440 g (16 oz) can cream of chicken soup

1 tablespoon cornflour

1 cup milk

salt and pepper

1. Cut crusts from bread, place a spear of asparagus on each slice, roll up tightly and secure with wooden cocktail sticks.

2. Brush rolls lightly with softened or melted butter, place on a baking tray and bake in a hot oven 200-230°C (400-450°F) for 10 minutes or until lightly browned and crisp.

To make sauce

1. Heat soup up in a small saucepan.

2. Blend cornflour with milk, add to soup and stir constantly until boiling. Simmer for 1 minute. Add salt and pepper to taste.

3. To serve, place rolls on a heated dish and remove cocktail sticks.

4. Pour sauce over rolls, garnish with chopped olives or parsley and serve hot.