Last updated November 23, 2014
This 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.
Since 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.
- 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.