Limoncello Asparagus Spears from ZestuousThis is a simple, classy appetizer with a little limoncello zest, a creamy center and a crispy bite.

Asparagus is by far my favorite vegetable. My favorite way to prepare it is on the grill with olive oil and lemon pepper.

For this appetizer, I took the lemon concept to a grown up level and went with limoncello.

I first learned about limoncello in Europe. My Italian landlord brought me a bottle of homemade liqueur straight from Italy. It’s a combination of lemon peels soaked in grain alcohol combined with simple syrup. The liqueur has the pure essence of the lemons with a subtle sweetness.

For this dish, you’re going to make a limoncello cream by combining cream cheese and the liqueur. Spread it on a wonton wrapper and roll the asparagus inside.

A quick bake in a very hot oven, and you have an easy, elegant appetizer with simple clean flavors and a variety of texture.

Limoncello Asparagus Spears from ZestuousSince I made these at 9 a.m., it was a little early to do apps, so I turned this dish into a breakfast, as well. I fried up 3 slices of sopressata, added three limoncello asparagus spears on top and finished it with a poached egg and a sprinkle of lemon salt.

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Limoncello Asparagus Spears


  • 4 ozs., half block cream cheese
  • 2 tablespoons limoncello
  • 1 tsp. grated lemon zest
  • 1 tsp. salt
  • 1 egg
  • 1 bunch asparagus
  • 1 package wonton wrappers


  • In a small bowl whisk together the cream cheese and limoncello, until smooth.
  • Zest one lemon and mix with 1 teaspoon kosher salt.
  • Beat one egg to make an egg wash.
  • Cut the woody ends off of the asparagus.
  • Spread the limoncello cream on the center of a wonton wrapper, avoiding the edges.
  • Lay an asparagus spear on the top edge of the wrapper.
  • Roll it toward you.
  • Roll it so the seam is at the bottom and place it on a silpat-lined baking sheet.
  • For decoration, slice three diagonal slits in the wrapper.
  • Brush with egg wash.
  • Sprinkle with lemon salt.
  • Bake in a 450-degree oven for 12 minutes.
  • Serve warm.

Nutrition information is automatically calculated, so should only be used as an approximation.

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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  1. Great recipe…we love limoncello and add a splash to our vanilla ice cream at dessert time.

    Mangie Bene!