• 16 Woolworths parbake white buffet rolls
• 1 bunch thin asparagus, woody ends trimmed, cut in half crossways
• 125g (1/2 cup) whole-egg mayonnaise
• 1 tbs drained capers, chopped
• 1 tsp finely grated lemon rind
• 1 (about 150g) smoked chicken breast fillet, thinly sliced

Preparation

1. Preheat oven to 220°C. Place the rolls on a baking tray. Bake in oven for 5 minutes or until lightly golden. Set aside to cool.
2. Place the asparagus in a heatproof bowl. Cover with boiling water and set aside for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well. Place on a plate lined with paper towel.
3. Combine the mayonnaise, capers and lemon rind in a bowl. Taste and season with salt and pepper.
4. Split each roll in half, without cutting all the way through. Spread the inside of each roll with the mayonnaise mixture. Top with asparagus and chicken. Place on a plate and serve.