Best Asparagus Appetizer Spread Recipes

BAKED ASPARAGUS DIP

Steps:

• In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.

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 DIP

Steps:

• Boil a pot of water. While it's heating to boiling, clean up the end of the asparagus (I cut them off) and then boil them for 3 minutes.
• Drain them and put them in a cold water bath.
• In a blender, mix the Parmesan cheese, garlic clove, onion and softened cream cheese together until blended.
• Add the asparagus and pulse a few times to mix that in. We actually really blended it in, just because I love the green color.
• Put the asparagus dip into a heat proof dish and sprinkle with some more Parmesan cheese.
• Bake at 350F for 10 minutes, or until the mixture is hot and bubbly and the top is slightly browned.

ASPARAGUS WITH HORSERADISH DIP

Steps:

• Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until crisp-tender, 2-4 minutes. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, combine the remaining ingredients. Serve with asparagus.

BLANCHED CRUDITES

Steps:

• Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
• Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
• Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
• Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
• Slice the radicchio into wedges.
• Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

ASPARAGUS ROLL-UPS

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. , Cut roll-ups in half. Bake at 400° for 10-12 minutes or until lightly browned.

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 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.

ASPARAGUS ROLL-UPS

Steps:

• Snap off tough ends of asparagus and discard.
• In a micro-wave proof casserole dish, place asparagus in a single layer, with spears facing the centre.
• Add 2 tablespoons of water and microwave on HIGH (full power) for 4 minutes turning once at half time; DO NOT OVERCOOK.
• Remove from microwave, drain and immediately pour cold water over asparagus and place a few ice cubes to cool and stop any further cooking.
• Drain well and pat dry with paper towelling before using.
• Cut off the crust from the bread slices and discard.
• Using a roller, carefully roll each slice to flatten to about 1/4 inch thickness.
• Spread butter on one side on each piece of flattened bread.
• Then spread some mayonnaise over the butter.
• Place 3 asparagus spears to one side of the flattened bread (facing opposite direcions to each other).
• Sprinkle with salt and pepper to taste.
• Carefully roll bread/asparagus.
• Cut each roll to about 1/2 inch thick slices.
• Place on a platter and serve.
• Refrigerate any unused portions.

ASPARAGUS CROSTINI

Steps:

• For an easy party snack, spread fresh ricotta on toasted baguette slices, then top with thinly sliced asparagus. Season with salt and pepper and drizzle with olive oil or truffle oil.

ASPARAGUS WITH GARLIC DIP

Steps:

• Trim 3 bunches asparagus; peel the bottoms. Boil until tender, 4 to 5 minutes; drain and cool. Peel the cloves from 4 heads garlic and cook in 1/2 cup olive oil over low heat until soft, 30 minutes. Drain, reserving the oil. Puree the garlic with 2 tablespoons lemon juice, 1 teaspoon mayonnaise, 1 1/2 teaspoons sugar, 1 teaspoon dijon mustard and 1/4 cup water. Blend in 1/4 cup of the garlic oil. Season with salt, pepper and chopped chives; serve with the asparagus.

ASPARAGUS WITH WASABI-MAYONNAISE DIP

Steps:

• Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
• Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
• Serve asparagus with dip.