Asparagus and Beetroot Canapé

Name: Asparagus and Beetroot Canapé
Ingredients: Cut some slices of bread into rounds (or use salted crackers). Fry the bread on one side, spreading butter or margarine on the slices and placing them in a hot skillet. Spread a little mayonnaise on the untoasted side. Place a spear of asparagus, halved lengthwise with the cut end facing down, and two small pieces of cooked beetroot.

1
Cut some slices of bread into rounds (or use salted crackers). Fry the bread on one side, spreading butter or margarine on the slices and placing them in a hot skillet. Spread a little mayonnaise on the untoasted side. Place a spear of asparagus, halved lengthwise with the cut end facing down, and two small pieces of cooked beetroot.

Ingredients

1
Cut some slices of bread into rounds (or use salted crackers). Fry the bread on one side, spreading butter or margarine on the slices and placing them in a hot skillet. Spread a little mayonnaise on the untoasted side. Place a spear of asparagus, halved lengthwise with the cut end facing down, and two small pieces of cooked beetroot.

Directions

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