I can’t believe I haven’t shared these delicious asparagus wraps! About a year ago, I ran across this recipe and have made them several times. It’s the one thing my daughter requested for Thanksgiving this year.
A simple and elegant appetizer, these wraps are made with cream cheese, Limoncello and store-bought wonton wrappers. Not only are they delicious, they are easy to make and the fresh flavor is just incredible! Every time I make them, they disappeared very quickly!
Spring is coming, which means asparagus will soon be in season. I can’t wait to make these for Easter Brunch. Maybe if I’m lucky, someone will make them for Mothers Day too. ;-)
Limoncello Asparagus Spears
4 ozs. (half block) cream cheese, softened to room temperature
2 T. limoncello
1 tsp. grated lemon zest
1 tsp. Kosher salt
1 egg, beaten
1 bunch asparagus
1 package wonton wrappers
Preheat oven to 450 degrees. Line a baking sheet with parchment paper or use a silpat pad.
In a small bowl whisk the softened cream cheese and limoncello together until smooth.
In another bowl, mix the lemon zest and kosher salt together.
Cut off the woody ends of the asparagus.
Working with one wrapper at a time, spread a little limoncello cream on the center of the wrapper, avoiding the edges.
Lay an asparagus spear (or two or three, depending on how thick the spears are) on the top edge of the wrapper.
Roll the asparagus up in the wrapper and place seam side down on the prepared baking sheet.
For decoration, slice three diagonal slits in the wrapper. Brush with the beaten egg and sprinkle with the lemon salt.
Bake in the oven for 12 minutes or until the wrappers are a light golden brown.