Asparagus Snack Squares Recipes

CHEESY ASPARAGUS BITES

Steps:

• In a skillet, saute onion and garlic in oil until tender. Combine cheese, bread crumbs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the onion mixture and eggs. , Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain well. , Stir into cheese mixture. Pour into a greased 9-in. square baking pan. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes. Cut into small squares; serve warm.

ASPARAGUS APPETIZERS

Steps:

• Trim crusts from bread, and flatten slightly with a rolling pin.
• In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
• Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
• To serve, preheat oven to 400 degrees F (205 degrees C).
• Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!

ASPARAGUS SNACK SQUARES

Steps:

• In a large skillet, sauté onion and garlic over medium heat, in butter until tender.
• Cut asparagus into 1-in. pieces; set the tips aside.
• Add remaining asparagus to skillet; sauté until crisp-tender, about 4-6 minutes.
• Add asparagus tips, mushrooms (if using) and pepper; sauté 1-2 minutes longer or until asparagus is tender.
• Press dough into an ungreased 15x10x1-inch baking pan; seal seams and perforations.
• Bake at 375F for 6-8 minutes or until lightly browned.
• Top with asparagus mixture and roasted red peppers; sprinkle with cheeses.
• Bake 6-8 minutes longer or until cheese is melted. Cut into squares.
• Yield: 3 dozen.

MEXICAN SNACK SQUARES

Steps:

• Separate crescent dough into four long rectangles; place dough rectangles crosswise in an ungreased 15x10" baking pan; press dough over bottom and barely up sides of pan to form a crust; press dough perforations to seal.
• Bake crust at 375°for 14 to 19 minutes or until light golden-brown; remove from oven and cool completely.
• Spread beans over crust to within a half-inch of edges; stir together sour cream and taco seasoning mix, and spread this mixture over the beans; sprinkle onions, bell pepper, tomatoes, olives, green chiles, and cheese evenly over sour cream mixture.
• Cover and refrigerate at least 20 minutes; cut into squares; serve with salsa.
• NOTE: I like to spread the salsa evenly over the seasoned sour cream layer (just before sprinkling on the chopped veggies and cheese) rather than serve it on the side.

CRESCENT ASPARAGUS SQUARES

Steps:

• Unroll crescent rolls and press dough into ungreased 15x10 jelly roll pan, pressing to seal perforations.
• Bake on lower oven rack at 375° for 6 to 8 minutes or until lightly browned.
• Melt butter in skillet over medium-high heat, add onion and saute 5 minutes.
• Add minced garlic and saute 2 minutes.
• Break off tough ends of asparagus and cut into 1" pieces and reserve tips.
• Add asparagus to skillet, saute 4 to 6 minutes or until crisp tender.
• Add pepper and asparagus tips and saute 1 to 2 minutes or until tender.
• Spoon asparagus mixture onto prepared baked crust.
• Sprinkle with cheeses and bake on lower oven rack at 375° for 6 to 8 minutes or until cheese melts.
• Cut into squares.