24 mini cocktail pastry cases or make your own
12 quails eggs
24 asparagus tips
Salt and freshly ground pepper
Small amount of tapenade or you can use caramelised onions
Small amount of hollandaise sauce
Boil eggs in boiling water for 2 mins drain and refresh in cold water.
Peel at once very carefully
Blanch the asparagus spears in boiling water until tender. Refresh in cold water, drain and dry with paper towel
Spoon tapenade or onions into the cases.
Carefully slice each quail egg in half and add that to the onions or tapenade. Season, spoon over a little hollandaise and sprinkle with paprika, top with asparagus spear.