10 Easy Asparagus Appetizers

Twenty years ago, I would have automatically dismissed anything that resembled asparagus appetizers.

That rejection wouldn’t have been because I disliked asparagus. 

I had never tried asparagus, and I simply assumed that I wouldn’t like it. I’m not sure why I had such a distaste for these tender green stalks, but I did. 

Then, entirely by accident, I bit into my first piece of grilled, parmesan-covered asparagus.

It was under my steak, and I didn’t see it until it was too late and already in my mouth. 

I was hooked! Asparagus is delicious, and I have no idea why I wasted so much time not trying it. Since then, I’ve only grown more fond of it. 

These 10 asparagus appetizers are some of my all-time favorites. I hope you enjoy them as much as I do!

10 Delicious Asparagus Appetizer Ideas

1. Prosciutto-Wrapped Asparagus

If you’re trying to ease yourself into asparagus appetizers, prosciutto-wrapped asparagus is one of the best ways to do that.

You’ll coat each spear with oil, salt, and pepper. 

Then, you’ll roll them up in prosciutto covered with Parmigiano-Reggiano and bake them for 10 minutes or so.

The asparagus gets tender but retains its crunch. 

Baking the prosciutto brings out its savory flavor even more, and the tangy cheese becomes melted and delicious.

Top the finished product with even more cheese for extra yumminess.

2. Asparagus Crescent Roll Appetizer

Before we go any farther, I’ll tell you right now that many of the recipes on this list feature asparagus that’s rolled up inside something else. 

That’s one of the easiest, most convenient ways to cook it, but that doesn’t mean that any of these appetizers taste the same.

Each one is unique and distinct. 

For example, you’ll roll these up in crescent rolls, Parmesan and mozzarella cheeses, seasoning salt, and prosciutto. 

It gives them a cheesy, salty, almost Italian-like flavor that’ll have you coming back again and again.

3. Ham and Asparagus Roll-ups

You can make these easy roll-ups with only four ingredients: ham, cream cheese, asparagus, and black pepper. 

They’re a low-carb alternative to hot ham and cheese sandwiches, and they’re incredible!

And because they’re so healthy, you can pile your plate with them guilt-free. 

4. Asparagus Fries

As Americans, we love our potato-based French fries, however, you can make “fries” out of just about anything. Asparagus is no exception. 

Use eggs, milk, flour, parmesan cheese, olive oil, bread crumbs, garlic, paprika, salt, and pepper to make a flavorful breading, and bake the asparagus for about 16 minutes. 

The fries don’t get quite as crispy as potato-based fries, but the breading makes them crunchy, and they have a terrific herb flavor.

Serve them with lemon aioli or your favorite dipping sauce.

5. Asparagus Tart

Honestly, if the tarts stolen from the Queen of Hearts in Alice in Wonderland were as scrumptious as this asparagus tart, I would understand why she started taking heads.

The tart may only use five ingredients, but it packs a boat-load of flavor into every bite, and the flaky, crispy puff pastry dough is phenomenal. 

The gruyere and parmesan cheeses are gooey, melted heaven, and the Dijon mustard gives the tarts a slight tanginess that pairs perfectly with everything else. 

The recipe tells you to slice the tart into six separate pieces and serve, but don’t feel ashamed if you decide to eat the whole thing yourself.

6. Asparagus Dip

Asparagus dip is a lovely green dip that you’ll make with cream cheese, asparagus, garlic, onions, and parmesan cheese. 

It has a smooth, silky consistency similar to top-quality hummus, and the flavor is earthy.

It’s an excellent option for dipping with veggies, chips, crackers, toasted bread, and more.

7. Cream and Blue Cheese Asparagus Roll-ups

If you prefer appetizers with a bit more tang and zest, you’ll have to try these cheesy asparagus roll-ups.

You’ll use both cream cheese and blue cheese for them.

That alone should alert you to the level of tanginess you’re going to get from these snacks.

You’ll coat each bread slice in a mixture of the cheeses, mayo, fresh chives, and garlic powder.

Then you’ll roll the asparagus in the bread and top each roll-up in melted butter.

Bake them until the bread gets toasty and brown. The whole process should take less than 30 minutes.

8. Bruschetta-Style Asparagus Appetizer

If you need a vegan appetizer option for your next party, check out this recipe for bruschetta-style asparagus appetizers. 

They’re great because you can make over two dozen in just half an hour, and they look and taste amazing. 

You’ll start with a crunchy, toasted baguette slice, and you’ll pile it high with a roasted asparagus-like bruschetta made with olive oil, fresh basil, garlic, and balsamic vinegar.

Add a dash of pine nuts to make them extra crunchy, and they’re ready for the table. 

9. Lemon Parmesan Asparagus Soup

If you enjoy serving soup as an appetizer, you can still do that and incorporate asparagus into the meal.

This silky smooth soup is rich and creamy but surprisingly good for you. 

You’ll forego fatty, carby ingredients in favor of lighter, healthier options like asparagus, onions, garlic, low-sodium chicken broth, pepper, lemon juice, and your favorite herbs. 

You’ll also add some unsalted butter and Parmigiano-Reggiano cheese, but only in small measures.

Unsurprisingly, the soup is low-carb, low-fat, and low-calorie.

In fact, the only thing it isn’t low in is flavor. 

10. Asparagus Pizza

If you love spinach and feta pizza, veggie delight pizza, or mushroom and onion pizza, then you will go crazy for this asparagus pizza. 

It combines mozzarella, asparagus, bacon, garlic-herb cheese, crushed red pepper flakes, and a dash of olive oil on top of a 12-inch pizza crust. 

It’s a cheesy pizza option that’s flavorful and fantastically easy to prepare. 

Since you’ll start with pre-made pizza crust, it only takes about 30 minutes to make (and about 30 seconds to devour).

I’m kidding, of course. It lasts longer than that, but it is 100% devour-worthy.

*Note: A friend asked me once if you could make this recipe with tomato sauce. I’ve never tried it, but I think it might be too robust and overpower the other, more subtle flavors.