Asparagus Three Ways
When I create appetizers, I'm a big believer in the less is more principle. I like to find a hero ingredient and go from there. This year I'm embracing asparagus. It's colorful, festive, and delicious... and easy!
Cheesy Asparagus Roll-Ups
24 pieces fresh asparagus, ends trimmed
1 loaf white bread
2 8 ounce pkgs cream cheese, softened
1 8 ounce pkg feta cheese, crumbled
3 cloves garlic, minced
Zest of one lemon
1 stick of salted butter, melted
Blanch asparagus in boiling water for about 5 minutes, then immediately transfer to an ice water bath. Drain asparagus when cooled.
Trim crust from bread. Roll each bread slice flat with rolling pin.
Mix all of the remaining ingredients except the butter.
Spread about a Tblsp of cheese spread on each bread slice and roll up 1-2 pieces of asparagus inside each slice.
Place the rolls on a baking sheet, cut side down, and brush the butter on the tops of each roll.
Bake at 400 degrees for about 8-10 minutes or until lightly browned.
Salmon Wrapped Asparagus with Horseradish Cream
2 cups pan roasted asparagus
8 ounces lox or smoked salmon, sliced
1 cup sour cream
1/3 cup prepared horseradish
Coat cleaned and trimmed asparagus with oil and place on a baking sheet. Sprinkle with salt and pepper to taste.
Broil till bright green and crispy.
Combine the remaining ingredients.
Wrap each sprig of asparagus with a slice of salmon and serve with a dollop of Horseradish cream.
Crispy Prosciutto Wrapped Asparagus
12 pieces fresh asparagus, ends trimmed
6 slices prosciutto, sliced in half the long way
Fresh cracked pepper to taste
Avocado oil spray
Wrap each asparagus spear in a slice of prosciutto.
Place the rolls on a baking sheet and sprinkle with pepper.
Spray each spear with a bit of avocado oil.
Bake at 400 degrees for about 8-10 minutes or until crispy.
Items available at The Pot Rack to assist in the making of this dish:
Ironwood Acacia French Rolling Pin
PL8 Citrus Zester
EVO Gourmet Oil Spray Bottle