Crab And Asparagus Vol-Au-Vents

• 1/4 cup white wine
• 1/4 cup white wine vinegar
• 1 None spring onion, finely sliced
• 3 sprigs fresh parsley
• 5 None black peppercorns
• 1/2 cup butter, cubed, plus 1 tsp
• 4 None egg yolks, lightly beaten
• 1 None lemon, zested
• 24 None vol-au-vent cases
• 1 bunch asparagus, trimmed, blanched, sliced
• 1 (7 oz) can crab meat, drained

1. Preheat oven to 350u0b0F. Gently simmer wine, vinegar, onion, parsley, peppercorns and 1 tsp butter for 4-5 mins, or until liquid has reduced to about 1/4 cup. Strain liquid, discarding solids.
2. Combine egg yolks and reserved liquid in heatproof bowl. Place over a double boiler and whisk for 6 mins, or until thickened enough to coat the back of a spoon. Whisk in butter, one cube at a time, until incorporated. Add lemon zest. Season.
3. Meanwhile, arrange vol-au-vents on a baking tray. Bake for 5 mins, or until pale golden. Distribute hollandaise sauce between cases. Add asparagus and bake for 5-10 mins, or until golden. Top with crab. Serve warm.

white wine, white wine vinegar, spring onion, parsley, black peppercorns, butter, egg yolks, lemon, cases, crab meat

Taken from recipes-plus.com/api/v2.0/recipes/27518 (may not work)