ASPARAGUS SPEARS-APPETIZER/HORS D'OEUVRES
Can be a bit messy to make, but well worth the effort. Never have made these and not wished I had more to serve. They really do go quickly
Provided by Angela Marie
Categories Vegetable
Time 1h35m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Cut bacon in half strips.
- Fry in a pan until just beneath Crisp Not to limp.
- Lay on paper towels to degrease the Bacon.
- Cut Asparagus into 5/6 inch lengths. Pick thin Stems not thick. Steam the Asparagus in a Steamer until Tender.
- Cut cheese into thin strips about 5x1/2 inches long.
- Melt Butter.
- White bread. Cut off the crust, and roll out thinly with a rolling pin.
- Lay Asparagus, bacon and cheese on a diagonal into the bread.
- Roll the bread upward and seal with butter.
- spread Butter on top so to brown.
- Put into Broiler until Bread is Browned.
- Serve.
ASPARAGUS SPEARS WITH SESAME
Provided by Alex Guarnaschelli
Time 1h30m
Yield 6 to 8 small servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a rolling boil. In a medium bowl, whisk together the sesame oil, white wine vinegar, soy sauce, and sugar. Set aside.
- Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
- Add salt until the boiling water tastes like seawater. Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.
- Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.
ASPARAGUS APPETIZER ROLL-UPS
This is a wonderful warm appetizer for springtime entertaining. It's perfect for showers and also makes a tasty first course for Easter dinner.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 7
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.
Nutrition Facts :
CRUNCH CRAZY ASPARAGUS SPEARS
Steps:
- Preheat the oven to 425 degrees F.
- Prepare the asparagus by trimming off the tough woody stem.
- Set up a breading station by whipping the egg whites and mayonnaise together (the mayonnaise helps the whites stick to the asparagus). Sprinkle with some salt and pepper.
- In a separate, dish add the panko, Parmesan, Italian seasoning and paprika. Sprinkle with salt and pepper and mix. Dip each asparagus spear in the egg wash and then coat evenly in the seasoned panko breadcrumbs. Place the spears on a wire rack over a baking sheet and lightly drizzle with some olive oil (this will help them crisp up).
- Bake until golden and crispy, 15 to 17 minutes. Serve immediately.
PROSCIUTTO-WRAPPED ASPARAGUS SPEARS
Categories Appetizer Asparagus Prosciutto Boil
Yield Makes 30 hors D¿oeuvres count on at least 3 per person!
Number Of Ingredients 4
Steps:
- Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet, bring 1 1/2 inches of salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. in a colander, drain the asparagus and rinse under cold water. Dry the asparagus well on paper towels.
- In a small bowl, mash the Boursin with a fork until it is smooth. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about 1/2 teaspoon Boursin. Spread about 1/4 teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d'oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner.
PARMESAN AND RED ONION HORS D'OEUVRES
A very easy appetizer. Make as much or as little as you like. I've had this delicious recipe for over 25 years and got it from a caterer.
Provided by nowasmith
Categories Spreads
Time 12m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Mix all three ingredients.
- Spread on bite size pieces of toasted bread.
- Place under broiler until bubbly and lightly browned(1 or 2 minutes).
- You can make more or less of this as needed, just use equal amounts of the ingredients.
Nutrition Facts : Calories 117.9, Fat 8.9, SaturatedFat 2.4, Cholesterol 12.4, Sodium 267.1, Carbohydrate 6.4, Fiber 0.2, Sugar 1.9, Protein 3.5
PROSCIUTTO-WRAPPED ASPARAGUS WITH TRUFFLE BUTTER
Categories Pork Vegetable Steam Cocktail Party Quick & Easy Asparagus Prosciutto Gourmet
Yield Makes 18 to 20 hors d'oeuvres
Number Of Ingredients 4
Steps:
- Prepare a large bowl of ice and cold water. Trim asparagus to 5 inches long, then steam in a steamer over boiling water until crisp-tender, about 4 minutes. Transfer to cold water to stop cooking. Drain and pat dry. Season with salt.
- Stir oil into butter until incorporated.
- Cut prosciutto slices into roughly 3- by 3-inch pieces, then thinly coat with truffle butter and place an asparagus stalk at one edge. Roll up, leaving tip and end visible. Repeat with remaining asparagus and prosciutto.
PROSCIUTTO-WRAPPED ASPARAGUS SPEARS
Categories Cheese Mustard Vegetable Appetizer Cocktail Party Easter Wedding Condiment Ham Asparagus Spring Shower Prosciutto Party Boil Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 30 hors d'oeuvresand count on at least 3 per person!
Number Of Ingredients 4
Steps:
- Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet bring 1 1/2 inches salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. In a colander drain the asparagus and rinse under cold water. Drain the asparagus well on paper towels.
- In a bowl mash the Boursin with a fork until it is smooth. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about 1/2 teaspoon Boursin. Spread about 1/4 teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d'oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner.
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