Crab And Asparagus Vol-Au-Vents

• 1/4 cup white wine
• 1/4 cup white wine vinegar
• 1 spring onion finely sliced
• 3 sprigs fresh parsley
• 5 black peppercorns
• 1/2 cup butter cubed, plus 1 tsp
• 4 egg yolks lightly beaten
• 1 lemon zested
• 24 vol-au-vent cases
• 1 bunch asparagus trimmed, blanched, sliced
• 7 ounces 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, onion, parsley, black peppercorns, butter, egg yolks, lemon zested, cases, crab meat

Taken from www.yummly.com/recipe/Crab-and-Asparagus-Vol-au-Vents-1402220 (may not work)