ASPARAGUS APPETIZERS RECIPES

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ASPARAGUS APPETIZER ROLL-UPS RECIPE: HOW TO MAKE IT



Asparagus Appetizer Roll-ups Recipe: How to Make It image

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

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 1 dozen.

Number Of Ingredients 7

1 container (8 ounces) spreadable cream cheese
8 bacon strips, cooked and crumbled
2 tablespoons chopped green onion
12 slices white bread, crusts removed
24 fresh asparagus spears, trimmed
1/4 cup butter, melted
3 tablespoons grated Parmesan cheese

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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

ASPARAGUS APPETIZER - SPEAR ECSTASY RECIPE - FOOD.COM



Asparagus Appetizer - Spear Ecstasy Recipe - Food.com image

This is a wonderful light apetizer. I served it at a luncheon and all asked for the recipe. My son-in-law did the "taste test" for me and wanted any left-overs. (Re the capers listed below: it does take 1 tbsp PLUS 1 tsp, drained and chopped) Recipe from Food Network.

Total Time 33 minutes

Prep Time 25 minutes

Cook Time 8 minutes

Yield 40 spears, 10 serving(s)

Number Of Ingredients 14

3/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons chopped red onions
2 tablespoons lemon juice (1/2 lemon)
1 tablespoon capers, drained and chopped, PLUS
1 teaspoon capers, drained and chopped
2 teaspoons dried tarragon
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/4 teaspoon pepper (or to taste)
2 bunches prox 40 asparagus spears, cut into 4 inch lengths
3 cups ice
6 cups water
1 1/2 teaspoons kosher salt

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.

Nutrition Facts : Calories 64.5, FatContent 5.6, SaturatedFatContent 2.5, CholesterolContent 9.1, SodiumContent 351.1, CarbohydrateContent 3.3, FiberContent 0.1, SugarContent 0.9, ProteinContent 0.8

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