This is a great hors d'oeuvre to make ahead of time for a cocktail party. I steam the asparagus and make the aioli the day before and store them in the refrigerator until serving time.

For this recipe, I turned to my two favorite cocktail guru girls, Leanne Shear and Tracey Toomey.

By coating chicken in cornflakes and baking it, I get the same crunchy effect without all of the labor. I like to serve this with my homemade BBQ sauce.

Also known as ‘Devils on Horseback’. People go crazy for these bite-size snacks, which only take minutes to prepare.

These are such a great cocktail party snack. They are so easy to eat and taste great. I also like to make these as an hors d'oeuvre at brunch parties.