Asparagus Appetizers Recipes

HAM AND ASPARAGUS ROLLS

Steps:

• Fill 13x9-inch (3-quart) glass baking dish half full with water and ice; set aside.
• In 12-inch skillet, heat 1 inch water to boiling over high heat. Snap or cut off tough ends of asparagus spears. Add asparagus to boiling water; cook uncovered 2 to 3 minutes or until crisp-tender. Remove asparagus from skillet; place in baking dish with ice water. Let stand 3 to 5 minutes or until chilled. Drain; pat dry with paper towels. Set aside.
• Meanwhile, in small bowl, mix mayonnaise, mustard and thyme.
• Spread about 1 teaspoon mayonnaise mixture over each ham slice to within 1 inch of edges. Cut each ham slice in half lengthwise. Roll 1 ham strip tightly around each asparagus spear. Store tightly covered in refrigerator.

ASPARAGUS APPETIZER ROLL-UPS

Steps:

• In a small bowl, combine the cream cheese, bacon and green onion. Flatten bread slices with a rolling pin; spread tops with cream cheese mixture. Trim asparagus 2 in. longer than bread. Place two spears on each slice; roll up bread and place seam side down on a greased baking sheet. Brush with butter; sprinkle with Parmesan cheese. , Bake at 400° for 10-12 minutes or until lightly browned. Serve immediately.

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

ASPARAGUS ROLL APPETIZERS

Steps:

• 1. Flatten bread slices with a rolling pin.
• 2. Mix together blue cheese, cream cheese, and the egg.
• 3. Spread bread with cheese mixture.
• 4. Roll asparagus spears in bread slices and place on wax paper.
• 5. Freeze on wax paper until firm (about 30 minutes).
• 6. When firm, cut each roll in half.
• 7. Roll in butter.
• 8. Then roll in Parmesan cheese.
• 9. Place on a foil-lined pan and freeze until firm (about 30 minutes). Store in plastic bags until ready to use.
• 10. Bake in 375 degree oven on Pam sprayed cookie sheets for about 15-20 minutes until golden.
• 11. Serve warm.

AMAZING ASPARAGUS APPETIZERS

Steps:

• 1. Blend blue cheese, cream cheese and egg until very smooth. Trim crust from bread(must do).Flatten each slice of crust-less bread with a rolling pin, then spread each piece with the cheese mixture.
• 2. Place one asparagus spear on the bottom of each slice of bread(cut to fit on bread and add together on bread) and roll up. Place the rolls on a freezer safe pan or plate(not touching each other)- then place in the freezer to firm up; so as to cut easier. This will also prevent cheese mixture from gushing out while slicing and baking.
• 3. Heat oven to 400^. Remove rolls from the freezer, cut each roll in half or thirds.(these can be made ahead, frozen and placed in freezer bags for future use). When ready to bake, place the rolls on a baking sheet and brush very generously with the melted butter. Bake for 20-25 minutes until lightly browned and crunchy.Serve at once.

ROASTED BALSAMIC GARLIC ASPARAGUS APPETIZER

Steps:

• Preheat your oven to 400 degrees F.
• Trim the asparagus: rinse the asparagus, cut about an inch off the ends, then use a vegetable peeler to take the outer layer off another inch of the remaining fibrous ends (easiest is to lay the spear on a flat surface then use peeler to gently take off the layer - careful, or you'll remove too much).
• Place the trimmed asparagus in a single layer on a non-stick baking sheet, then spray with an olive oil mister or drizzle evenly with olive oil (or spray with pan spray).
• Season with the sea salt and the freshly ground pepper.
• Place in oven and roast for 8 minutes (don't overcook).
• Meanwhile, in a small saucepan over very low heat melt the butter and extra virgin olive oil.
• Add the sliced garlic and simmer (again, over very low heat) for 5 minutes - careful not to burn.
• Remove from heat and add the soy sauce and balsamic.
• When asparagus is done, remove from the oven and place in a container which has an airtight cover.
• Place the garlic from the balsamic mixture on the asparagus; whisk the balsamic mixture well (I use a pigtail whisk) and pour it over the roasted asparagus.
• Cover tightly, shake, and place in refrigerator to chill (please note that the asparagus is still hot in the container, and that covering them and adding the sauce at this point will continue to steam them a bit for a few minutes).
• Chill for at least 4 hours before serving, the place attractively on serving platter.
• Goes well as part of an anti pasto course!
• Note: although I used these as an appetizer/snack, they could also work quite well as a side dish.

ASPARAGUS APPETIZER - SPEAR ECSTASY

Steps:

• To make Dipping Sauce: Mix well the sour cream, mayo, onion, lemon juice, capers, tarragon, onion powder, sugar and pepper together using a whisk.
• Refrigerate until chilled, about 2 hours.
• Steam asparagus until fork tender, 6 to 8 minutes.
• Mix Ice Bath together in large bowl. Plunge asparagus into ice water and let sit until cold.
• (I personally skipped the water bath and just let steamed asparagus drain in colander until cooled.) Transfer to paper towel to drain.
• Refrigerate.
• Serve chilled asparagus with dipping sauce.
• Note Do Ahead tips: The dipping sauce can be prepared up to 2 days in advance and regrigerated. The asparagus can be prepared 1 day in advance and refrigerated.

ASPARAGUS APPETIZERS

Steps:

• Trim crusts from bread, and flatten slightly with a rolling pin.
• In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
• Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
• To serve, preheat oven to 400 degrees F (205 degrees C).
• Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!

ASPARAGUS APPETIZERS

Steps:

• Trim crusts from bread, and flatten slightly with a rolling pin.
• In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
• Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
• To serve, preheat oven to 400 degrees F (205 degrees C).
• Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!