Asparagus Cigars Recipes

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ASPARAGUS CIGARS

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



Asparagus Cigars image

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

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

ASPARAGUS AND SMOKED SALMON BUNDLES

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 4 to 6 side servings

Number Of Ingredients 6



Asparagus and Smoked Salmon Bundles image

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
  • Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

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