Best Asparagus Cigars Recipes

ASPARAGUS CIGARS

Asparagus Cigars image

From the December 2005 issue of Gourmet magazine. They state that these crisp, crunchy hors d'oeuvres are sure to turn heads at your next party.

Provided by Ms B.

Categories Vegetable

Time 45m

Yield 24 serving(s)

Number Of Ingredients 11

Ingredients

1 lb asparagus (24 medium)
12 (7 inch) flour tortillas
1 large egg, beaten
1 pinch salt
2 tablespoons sesame seeds
2 cups vegetable oil
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons water
1 teaspoon sugar
1 scallion, finely chopped

Steps:

Trim asparagus to 6-inch lengths.
Beat egg with pinch of salt.
Halve tortillas. Brush 1 half with some of egg mixture and place 1 piece asparagus along cut side. Tightly roll up tortilla. Insert 1 pick crosswise to secure. Brush outside of roll with more of egg mixture and sprinkle with sesame seeds. Roll remainder of asparagus is same manner.
Heat 1/2 inch of oil in a 10-inch heavy duty skillet to 350°F.
Fry rolls in batches of 3, turning over once, until golden brown, about 3 minutes per batch, returning oil to 350F between batches. Transfer to paper towels to drain.
Stir together remaining ingredients until sugar is dissolved. Serve with rolls.

Nutrition Facts : Calories 250.6, Fat 20.7, SaturatedFat 2.9, Cholesterol 8.8, Sodium 251.9, Carbohydrate 14, Fiber 1.3, Sugar 1, Protein 3

ASPARAGUS CIGARS

Asparagus Cigars image

Categories Vegetable Appetizer Fry Quick & Easy Asparagus Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 12

Ingredients

24 medium asparagus (1 lb)
12 (7-inch) flour tortillas (not low-fat)
1 large egg, beaten with a pinch of salt
2 tablespoons white sesame seeds
About 2 cups vegetable oil
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons water
1 teaspoon sugar
1 scallion, finely chopped
Special Equipment
wooden picks; a deep-fat thermometer

Steps:

Trim asparagus to 6-inch lengths.
Halve tortillas. Brush 1 half with some of egg mixture and place 1 piece asparagus along cut side. Tightly roll up tortilla. Insert 1 pick crosswise to secure. Brush outside of roll with more of egg and sprinkle with some sesame seeds. Make 23 more rolls in same manner.
Heat 1/2 inch oil in a 10-inch heavy skillet to 350°F.
Fry rolls in batches of 3, turning over once, until golden brown, about 3 minutes per batch, returning oil to 350°F between batches. Transfer to paper towels to drain.
Stir together remaining ingredients until sugar is dissolved. Serve with rolls.

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