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.