Instructions:
Remove shells from hard-cooked eggs, chop eggs finely and place in a bowl. Blanch* the fresh asparagus and cut into twenty 3-inch (7.5 cm) lengths. Finely chop remains of asparagus and add to the chopped egg bowl, along with mayonnaise, chilli powder or cayenne pepper, and salt and pepper if desired. Mix together. Cut 20 very thin slices of bread, lightly butter and remove crusts. Spread each slice with the egg mixture. Place a piece of asparagus on each slice and roll up. Put onto a dish, with edge sides downwards. Wrap in waxed paper and place in refrigerator until required. Slice each into 5 to 6 rounds.

Makes 36 servings.

*To blanch: Place asparagus into a pot of boiling and heavily salted water for 3 minutes. Then submerge in a bowl of water and ice cubes to keep it tender and colourful.

For instructions on how to hard-cook eggs, please click here.

Nutrients per serving:
Calories: 92.4
Carbohydrate: 10.6 g
Fat: 4.3 g
Protein: 3.8 g
Sodium: 231.3 mg