Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

Roasted Asparagus Pate

Roasted Asparagus Pate

© Chef Laura Bonicelli
What to do with those asparagus ends? I love using this as a spread with cured meats or fresh tomatoes.
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course MM-Blue, Sauces, Dressings, other, Snacks and Treats, Starters
Cuisine American
Servings 12
Calories 74 kcal


  • food processor


  • 2 cups trimmed asparagus ends peel if thick and tough
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste


  • 1/2 cup cream cheese
  • 1/2 cup grated Asiago
  • 1 tsp. Kosher salt
  • 1/2 tsp. freshly ground black pepper


  • Preheat oven to 375º F
  • On a half sheet baking pan toss asparagus with oil, salt, and pepper. Roast asparagus for 25 minutes, until soft. Set aside to cool
  • Put roasted asparagus, cheeses, and salt & pepper into the bowl of a food processor.
  • Process until smooth. Adjust seasonings.

Print - members only.  Please log in or JOIN HERE!


Recipe By :Chef Bonicelli


Calories: 74kcalCarbohydrates: 1gProtein: 3gFat: 7gSaturated Fat: 3gCholesterol: 13mgSodium: 257mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 328IUVitamin C: 1mgCalcium: 64mgIron: 1mg
Keyword cream cheese
Tried this recipe?Let us know how it was!

Pin It on Pinterest