Asparagus Appetizer Recipes

With its light, fresh flavor and appealing shape, asparagus makes a delicious appetizer ingredient. The following appetizers really highlight this tasty vegetable.

Smoked Salmon, Dill, and Asparagus

Dill and salmon is a classic flavor combination and wrapping it around asparagus makes it a lovely finger food. This recipe makes 12 appetizer portions.

Ingredients

• Pot of boiling water
• 36 thin asparagus spears, trimmed
• Ice water
• 12 thin slices smoked salmon (or lox)
• 2 tablespoons chopped fresh dill

Instructions

1. Bring a large pot of water to a boil on high heat.
2. Add the asparagus. Boil for one minute.
3. Remove the asparagus from the water and plunge into ice water to stop the cooking.
4. Pat the asparagus dry with paper towels.
5. Working three spears at a time, wrap each bundle in smoked salmon pieces. Place them on a platter with the seam side down.
6. Sprinkle the salmon and asparagus with the dill.

Warm Asparagus and Poached Egg Salad

Blanching the asparagus before adding it to the salad leaves the spears crisp/tender. Choose thin spears and break away the woody ends. This recipe makes four appetizer-sized portions.

Ingredients

• Large pot of boiling water
• 1 tablespoon white vinegar
• 24 asparagus spears, trimmed
• Ice water
• 4 eggs
• 2 tablespoons finely minced shallot
• 1 minced garlic clove
• 1/2 teaspoon sea salt
• 2 tablespoons red wine vinegar
• 1/8 teaspoon freshly cracked black pepper
• 1/4 cup extra-virgin olive oil
• Zest of 1 lemon
• 2 tablespoons chopped fresh tarragon

Instructions

1. Bring a large pot of water and the white vinegar to a boil on high heat. Put the asparagus spears in the boiling water for one minute.
2. Remove them from the water and immediately plunge them into ice water to stop the cooking. Remove from the water while still warm. Leave the boiling water on the stove and reduce it to a simmer.
3. Crack each egg into a custard cup. Slip the egg into the water. Poach the egg for two to three minutes until the white is cooked and the yolk is runny.
4. While the eggs poach, in a small bowl whisk together the shallot, garlic, sea salt, red wine vinegar, black pepper, olive oil, lemon zest, and tarragon.
5. In a large bowl, toss the vinaigrette with the asparagus.
6. Portion onto four salad plates. Top each portion with a poached egg.

Parmesan and Asparagus Flat Bread

Cut this tasty flatbread into slices as a delicious appetizer for your guests. The recipe makes about 16 pieces.

Ingredients

• 1 container pre-made pizza dough (about 14 ounces)
• 1/4 cup melted butter
• 1 teaspoon garlic powder
• 2 tablespoons chopped fresh rosemary
• 16 asparagus spears, trimmed
• 2 ounces (or more, to personal preference) grated Parmesan cheese

Instructions

1. Preheat your oven to 425 degrees Fahrenheit.
2. Line a 9x13-inch rectangular baking sheet with parchment.
3. Spread the pizza dough along the shape of the baking sheet.
4. In a small bowl, whisk the butter, garlic powder, and rosemary. Brush it on the pizza dough using a pastry brush.
5. Line the dough with the asparagus spears in a single layer.
6. Sprinkle with the Parmesan cheese.
7. Bake for 9 to 12 minutes until the edges are golden brown.

Bacon-Wrapped Asparagus

This recipe is really easy to make, and it creates a lovely appetizer with crispy bacon and slightly caramelized asparagus. It makes 24 appetizers.

Ingredients

• 24 asparagus spears, trimmed
• 12 slices thin-cut bacon, split lengthwise up the middle into two thinner slices

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment.
2. Wrap each asparagus spear with one of the half slices of bacon, working from bottom to top. Put them on the baking sheet in a single layer.
3. Bake in the preheated oven for 20 to 25 minutes until the bacon is crisp.

White Asparagus Crostini

White asparagus is a little more delicate than its green counterpart, but you can use either for this recipe. It makes 16 appetizers.

Ingredients

• 1 baguette, sliced into 16 pieces
• 1/4 cup butter
• 1 garlic clove, halved lengthwise
• Large pot of boiling water
• 16 white asparagus spears, trimmed
• Ice water
• 16 thin slices prosciutto
• 1 tablespoon chopped fresh thyme

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Using a pastry brush, brush the pieces of bread with butter on both sides and line them in a single layer on a baking sheet.
3. Bake in the preheated oven until the slices of bread are golden, about 15 minutes.
4. While the bread bakes, blanch the white asparagus in the boiling water for one minute. Immediately plunge the asparagus into the ice water to stop the cooking. Pat the asparagus dry and then set aside as you pull the bread out of the oven.
5. Rub each slice of bread with one of the garlic halves.
6. Place the asparagus spears on the bread pieces and wrap the bread and asparagus each in one slice of prosciutto.
7. Put them on a platter and sprinkle with the thyme.

Spring Appetizers

While asparagus is available year-round, it is best in the spring when it is locally in season. Buying the freshest asparagus ensures you have delicious, seasonal appetizers for your next gathering.