Looking for an appetizer incorporating asparagus (cold.)?

Answer 1

CHUNKY ASPARAGUS SALSA
1/2 lb. Fresh Asparagus spears
1/4 cup orange marmalade
2 Tablespoons minced jalapeno peppers
2 Tablespoons chopped fresh cilantro
2 Tablespoons cider vinegar
1/2 teaspoon garlic salt
3/4 cup coarsely chopped fresh pineapple (or substitute an 8 oz. can of pineapple chunks, drained)
1/2 cup coarsely chopped seeded orange sections
Diagonally slice asparagus spears into small pieces. In large skillet, stir-fry asparagus with 2T. water just until color intensifies, 1 - 2 minutes. Drain; rinse with cold water, drain well and set aside. In medium bowl, stir together orange marmalade, jalapeno pepper, cilantro, vinegar and garlic salt. Add asparagus, pineapple and orange, gently toss together until coated. Chill at least 30 minutes before serving.

ASPARAGUS GUACAMOLE
1 lb. Fresh Asparagus
2 teaspoons lime juice
1 clove garlic (minced)
¼ teaspoons onion powder
¼ teaspoons ground cumin
2 Tablespoons chopped green chili peppers
dash salt/white pepper
1 small tomato (chopped and seeded)
Cook asparagus. Drain well and place in blender. Add all ingredients except tomato. Blend until smooth. Stir in chopped tomato.
Chill before serving with tortilla chips or as a crudite dip.
*Canned or fresh green chili peppers
http://www.washingtonasparagus.com/default.cfm?body=recipes.cfm

ASPARAGUS SALAD - a Chinese Salad
4 cups water
1 pound asparagus, cut diagonally
2 tablespoons light soy sauce
2 tablespoons sesame seed oil
1/4 teaspoon sugar
1 clove garlic, chopped fine
Bring 4 cups water to boil in saucepan. Drop in asparagus. Boil 1 minute. Drain. Rinse with cold water.
Mix next four ingredients (the light soy sauce, sesame seed oil, sugar and chopped garlic) in a bowl. Pour over the asparagus.
*Note: The dressing may be kept in covered jar in the refrigerator for about a week.
http://chinesefood.about.com/od/vegetablesrecipes/r/asparagussalad.htm

Answer 2

Try this, it was a big hit at a party we had back in December

Asparagus Guacamole

Despite their high fat content, avocados can still be part of a healthy eating plan. Avocados contain the “good” fat – the monounsaturated kind. Still, it’s best to lower overall fat consumption, so I’ve reduced the amount of avocado in this guacamole by blending it with fresh asparagus and yogurt – with no sacrifice of flavor. If you want a hotter version, use serrano chilies instead of the Anaheim. Serve with Golden Door Chips.

Makes 2 1/2 cups

Ingredients:

1 medium Anaheim or serrano chile
olive oil and canola oil in a spray bottle, or 1 teaspoon olive oil
5 or 6 fresh asparagus spears, ends trimmed
1/2 cup nonfat plain yogurt
1/2 small avocado
1 plum tomato, seeded and diced
1 tablespoon chopped scallions
1/4 cup chopped fresh cilantro
1/2 teaspoon salt, optional
1/2 teaspoon freshly ground black pepper, optional
Golden Door Chips

Preparation:

Preheat a grill, stovetop grill or broiler. Lightly spray the chile peppers with olive oil; grill or broil for 5 minutes, turning so that all sides are charred. Transfer to a plastic bag and seal; set aside for about 10 minutes, or until the peppers are cool enough to handle. Remove the stem, skin and seeds from the peppers; cut into small dice. Set aside.

Bring a pot of water to a boil. Prepare a bowl of ice water. Immerse the asparagus in the boiling water for 3 to 4 minutes and drain. Plunge the asparagus into the ice water to stop the cooking process. Remove from the ice water and drain. Chop the cooled asparagus into 1 inch pieces. Transfer to a blender or food processor fitted with a metal blade. Add the yogurt and avocado; process until smooth. Transfer to a mixing bowl and stir in the chile, tomatoes, scallions, cilantro, and salt and black pepper, if using. Cover and refrigerate until ready to use. Serve with Golden Door Chips. Asparagus Guacamole can be kept in the refrigerator, covered, for 1 to 2 days.

Answer 3

I have actually had this and it was very good. You take your favorite avocado dip recipe and instead of the avocado you substitute asparagus.
What I had had chili powder, sour cream and a touch of lime juice. Salt and pepper. . And it was spiced up with some red chili peppers. It was blended in with a can of Asparagus.

If you can find fresh baby asparagus it is good simply frozen for a hot summer snack.

Answer 4

Asparagus Guacamole

INGREDIENTS:
24 spears fresh asparagus, trimmed and coarsely chopped
1/2 cup salsa
1 tablespoon chopped cilantro
2 cloves garlic
4 green onions, sliced

--------------------------------------------------------------------------------

DIRECTIONS:
Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.

Answer 5

Curried cold asparagus soup..

http://www.astray.com/recipes/?show=Curried%20cold%20asparagus%20soup

or

Cold Lemon Asparagus

http://www.astray.com/recipes/?show=Cold%20lemon%20asparagus

Answer 6

Cook slice ham and let chill, then sprinle sesame seeds on asparagus, I saute them first and roll up ham in asparagus

Answer 7

This website has several ideas. Just click and browse. Thanks for the question. I think I may try a few myself for the holiday!
http://appetizer.allrecipes.com/az/49587.asp
Happy 4th!