- 3 slices of bread
- 6 slices of smoked salmon or cooked ham
- 36 asparragus tops
- extra virgin olive oil
- salt and pepper
- 6 small aluminium cups
Cut in half the bread slices, and with a kitchen brush lightly oil them, as well as the aluminium cups.
Cover the interior of the aluminium cups with the bread, both on the bottom and on the sides, compatting them a bit.
Cook in hot oven at 180°C for 10 minutes and let them cool down.
Cook the asparagus, cut the tops (~10cm long). Wash and mince the parsley, and mix it with oil, salt and pepper - mix this with the mayonnaise.
Remove the bread cups from the aluminium containers. Cover the interior of each bread cup with a slice of salmon (or cooked ham), add a spoon of mayonnaise on the bottom and fill the cup with 6 asparagus tops.