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Preheat oven to 180C (160C fan forced). Line a baking tray with baking paper and place vol-au-vent cases on prepared tray and bake for 6 to 8 minutes or until crisp and then place vol-au-vents on serving plates. Meanwhile heat oil in medium frying pan over moderate heat and add onion and garlic and cook and stir for 2 minutes or until softened and then add chicken, cook and stir for 3 to 4 minutes or until browned. Whisk mustard, cream and cornflour in a small jug until smooth. Add to pan, cook and stir for 2 to 3 minutes or until sauce boils and thickens. Add asparagus to chicken mix. Remove from heat and season and then spoon chicken mix into vol-au-vent cases and sprinkle with chives and serve with salad.
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
All-butter puff pastry — vol-au-vents, palmiers, tarte tatin
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
All-butter puff pastry — vol-au-vents, palmiers, tarte tatin