Asparagus Cocktail Recipes

ASPARAGUS COCKTAIL

Steps:

• Prepare the asparagus by cutting off any woody stems and washing under cold running water. Chop into 1 inch lengths then boil in salted water for 10 minutes or until just tender. Drain and cool.
• Meanwhile, dice the ham and chop the pineapple rings.
• Mix together the asparagus, ham and pineapple rings in a bowl.
• Line 4 individual glasses or dishes with lettuce leaves then pile the asparagus mixture on top.
• In another bowl, place the mayonnaise, Cognac, lemon juice and cayenne and mix well. Divide equally between the glasses.
• Garnish with slices of hard boiled egg and chopped parsley. Chill for 10 minutes.

ASPARAGUS COCKTAIL

Steps:

• Prepare the asparagus by cutting off any woody stems and washing under cold running water.
• Chop into 2.5cm/1 inch lengths then boil in salted water for 10 minutes or until just tender.
• Drain and cool.
• Meanwhile, dice the ham and chop the pineapple rings.
• Mix together the asparagus, ham and pineapple rings in a bowl.
• Line 4 individual glasses or dishes with lettuce leaves then pile the asparagus mixture on top.
• In another bowl, place the mayonnaise, Cognac, lemon juice and cayenne and mix well.
• Divide equally between the glasses.
• Garnish with slices of hard boiled egg and chopped parsley.
• Chill for 10 minutes.

ASPARAGUS NIBBLES

Steps:

• Trim and blanch asparagus spears in boiling salted water for about 1 minute and then chill in an ice bath. Dry them with paper towels. Wrap a slice of ham around each of the asparagus, leaving the tips showing. Serve with lemon wedges and sprinkle with black pepper.

ASPARAGUS VINAIGRETTE

Steps:

• Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
• In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

PARMESAN-CRUSTED ASPARAGUS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Mix 1 cup flour and 1 cup grated Parmesan cheese together in one bowl. Mix egg whites and chives together until foamy in a second bowl. Mix 4 cups shredded Parmesan cheese and 2 tablespoons flour together in a third bowl.
• Using tongs and working with one piece of asparagus at a time, coat asparagus in the flour mixture, shaking off the excess. Transfer to the egg white mixture; coat evenly and let the excess run off. Finally coat in the Parmesan cheese mixture, pressing gently so the cheese adheres. Place on the prepared baking sheet and repeat to coat remaining asparagus.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While the asparagus is baking, mix mayonnaise, horseradish, ketchup, and Cajun seasoning together in a small bowl. Serve as a dipping sauce alongside asparagus.