Asparagus Spears Appetizerhors Doeuvres Recipes

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ASPARAGUS SPEARS WITH SESAME



Asparagus Spears with Sesame image

Provided by Alex Guarnaschelli

Time 1h30m

Yield 6 to 8 small servings

Number Of Ingredients 7

3 tablespoons sesame oil
2 tablespoons white wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
Kosher salt
1 pound fairly thin pencil asparagus, ends trimmed, cut into 2-inch pieces
4 tablespoons sesame seeds

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 SPEARS-APPETIZER/HORS D'OEUVRES



Asparagus Spears-Appetizer/Hors D'oeuvres image

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

24 asparagus spears
12 slices bacon
24 slices white bread
24 slices sharp cheddar cheese, Thin and narrow slices
3 tablespoons butter

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.

CRUNCH CRAZY ASPARAGUS SPEARS



Crunch Crazy Asparagus Spears image

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 pound medium asparagus (about 20 spears)
2 egg whites
Kosher salt and freshly cracked black pepper
1 tablespoon mayonnaise
2 cups panko breadcrumbs
1/2 cup grated Parmesan
1 teaspoon Italian seasoning
1 teaspoon paprika
Extra-virgin olive oil

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



Prosciutto-Wrapped Asparagus Spears image

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'oeuvres—and count on at least 3 per person!

Number Of Ingredients 4

30 medium-thin asparagus stalks
4 ounces peppered Boursin cheese, softened
1/4 pound thinly sliced prosciutto
1/4 cup honey mustard

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.

PROSCIUTTO-WRAPPED ASPARAGUS SPEARS



Prosciutto-wrapped Asparagus Spears image

Categories     Appetizer     Asparagus     Prosciutto     Boil

Yield Makes 30 hors D¿oeuvres count on at least 3 per person!

Number Of Ingredients 4

30 medium-thin asparagus stalks
4 ounces peppered Boursin cheese, softened
1/4 pound thinly sliced prosciutto
1/4 cup honey mustard

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.

ASPARAGUS APPETIZERS



Asparagus Appetizers image

A wonderful appetizer to have on hand that can be made ahead of time, frozen, and used as needed.

Provided by DALEPFEFFER

Categories     Appetizers and Snacks     Vegetable

Time 1h45m

Yield 10

Number Of Ingredients 6

20 thin slices sandwich bread, crusts removed
¾ pound butter
4 ounces blue cheese, at room temperature
1 (8 ounce) package cream cheese, at room temperature
1 egg, beaten
20 fresh asparagus spears

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!

Nutrition Facts : Calories 462.5 calories, Carbohydrate 18.6 g, Cholesterol 125 mg, Fat 40.3 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 24.9 g, Sodium 650.6 mg, Sugar 2 g

PROSCIUTTO-WRAPPED ASPARAGUS WITH TRUFFLE BUTTER



Prosciutto-Wrapped Asparagus with Truffle Butter image

Categories     Pork     Vegetable     Steam     Cocktail Party     Quick & Easy     Asparagus     Prosciutto     Gourmet

Yield Makes 18 to 20 hors d'oeuvres

Number Of Ingredients 4

1 lb medium asparagus (18 to 20)
1/2 teaspoon white-truffle oil
2 tablespoons unsalted butter, softened
9 or 10 large thin slices prosciutto (1/3 lb)

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.

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