- Bread mold
- White and green asparagus (canned)
- Eggless mayonnaise
Drain the asparagus from the canning liquid.
Using a rolling pin, flatten each slice of bread to make them a little larger and thinner.
< p>Spread each slice with mayonnaise, and arrange three green or white asparagus diagonally, alternately so that there are tips and stems on each side. Fold the corners of the bread that are free towards the center, overlapping them a little, and secure with a toothpick.
Place each handkerchief on the oven rack and gratin for a few minutes until they take on a colour. When taking them out, remove the toothpick, cut them in half and serve while still hot.
Variation: You can use fresh asparagus, and then you will have to cook them in water or grill them.