Crab, asparagus and hollandaise vol-au-vents

Preheat oven to moderate 180°C (160°C fan-forced).

Combine wine, vinegar, onion, parsley, peppercorns and teaspoon of butter in a small saucepan. Simmer gently on low heat for 4-5 minutes or until liquid has reduced to about 1/4 cup. Strain and reserve liquid; discard solids. Combine egg yolks and reserved liquid in a heatproof bowl. Place over a saucepan of simmering water. Whisk for 5-6 minutes or until mixture has thickened to a custard-like consistency. Add cubed butter, one cube at a time, whisking constantly until butter has been incorporated. Stir through lemon zest and seoson to taste.

Arrange vol-au-vents on a baking tray. Bake for 5 minutes or until pale golden. Divide hollandaise between each case, then arrange pieces of asparagus on each. Bake for a further 5-10 minutes or until golden. Top with crab. Serve warm.