Potato Canapés with Bacon and Asparagus

5 from 1 vote

Experience the tastiest potato canapes with bacon and asparagus! Learn how to make these mouthwatering bites, perfect for any occasion.

Prep Time10

Cook Time15

Course: Appetizer

Cuisine: American

Servings: people

Calories: 98kcal

Place 12 Jersey Royal new potatoes in a pot of cold, salted water and bring to a boil. Simmer for 10-15 minutes until the potatoes are tender, then drain and set aside for at least half an hour to cool.
Fry 4 smoked back bacon rashers, chopped, in a non-stick pan until crispy. Set aside to drain on a kitchen towel and slice into 1/4-inch strips when cool.
Place 24 asparagus in the frying pan with the bacon grease and sprinkle liberally with sea salt. Fry for a few minutes until they begin to soften but still retain their crunch. Set aside on a piece of kitchen towel to drain.
Halve the cooled potatoes lengthwise and place, cut side down, into the hot frying pan you've just cooked the bacon and asparagus in. Fry for a few moments just to brown the cut edge of the potato. Transfer to a plate.
To assemble the canapes, squirt a little dollop of the 6 tbsp mayonnaise onto the browned cut edge of the potato. Top with two strips of bacon and one asparagus tip. Sprinkle with 2 spring onions and serve.
You can serve these warm just after the potatoes have been fried, or cold.