Chicken And Asparagus Vol-Au-Vents

• vol-au-vent cases
• 1 tablespoon vegetable oil (or olive oil)
• 1 brown onion (small finely chopped)
• 2 garlic cloves (minced)
• 450 g chicken thigh fillets (trimmed cut into 2cm pieces)
• 2 teaspoons mustard (wholegrain)
• 1/2 cup cream
• cornflour, to thicken (maybe 2 desertspoons)
• 425 g asparagus (tips and cuts, drained)
• 2 teaspoons chives (chopped)
• mixed salad green (to serve)

1. Preheat oven to 180C (160C fan forced).
2. Line a baking tray with baking paper and place vol-au-vent cases on prepared tray and bake for 6 to 8 minutes or until crisp and then place vol-au-vents on serving plates.
3. Meanwhile heat oil in medium frying pan over moderate heat and add onion and garlic and cook and stir for 2 minutes or until softened and then add chicken, cook and stir for 3 to 4 minutes or until browned.
4. Whisk mustard, cream and cornflour in a small jug until smooth.
5. Add to pan, cook and stir for 2 to 3 minutes or until sauce boils and thickens.
6. Add asparagus to chicken mix.
7. Remove from heat and season and then spoon chicken mix into vol-au-vent cases and sprinkle with chives and serve with salad.

cases, vegetable oil, brown onion, garlic, chicken thigh, cream, cornflour, cuts, chives, mixed salad green

Taken from www.food.com/recipe/chicken-and-asparagus-vol-au-vents-455645 (may not work)