Canapes With Eggs, Shrimps And Asparagus

Preparation:

Preparation: Let the prawns defrost. Remove the crust from the eight slices of bread and spread them lightly and evenly with the butter. Cut them in half thus forming two triangles. Cut the hard-boiled eggs into slices and the asparagus in half lengthwise. Spread the bread triangles with the cocktail sauce. Garnish the surface of half of the triangles with pieces of asparagus and rows of prawns, the other half also with slices of hard-boiled egg. Finally, lightly salt the surface of the canapés. Arrange them on a serving plate and garnish them with a radish cut into small rosettes.