An unusual way to show fish fingers in a posh arrangement!
Cook the fish fingers as per the packet instructions.
While they are cooking, toast the bread. Cool and stamp out 18 small circles of toast (about 3cm diameter).
Combine the mayonnaise with the herbs and half the lemon juice.
Steam or simmer the asparagus until cooked. Cool under running water, then slice on the diagonally into small 2cm pieces.
Take the fish fingers out of the oven. Carefully slice each into three pieces.
Assemble the canapes. Top each piece of toast with a small amount of mayonnaise (you can pipe this on using a piping bag, if you like). Top with a piece of fish finger. Add a little more mayonnaise than the asparagus. Add a few herb leaves and a piece of lemon zest to garnish and a spritz of lemon juice before serving.