- 24 blinis (Marcels brand in supermarkets in freezer section are great)
- 1/4 cup aioli
- 24 prawns, cooked with heads and tails removed
- 24 asparagus tips, lightly cooked
- sprigs of dill
- finely grated lemon zest
Arrange blinis on a platter. Straight from the freezer is fine as they defrost very quickly.
Spread with aioli and top with a prawn, asparagus tip and a sprig of dill.
Season with salt and freshly ground black pepper and a dusting of lemon zest.
* Remaining asparagus spears can be frozen for use in soups or chopped and used in stir fries and salads.