Foster’s Pickled Asparagus & Ham Wraps

  • 1 package of cream cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup fresh parsley flakes
  • ½ teaspoon paprika
  • 2-3 packages thin pressed ham
  • 1 jar Foster’s Pickled Asparagus

Mix the first five ingredients. Spread mixture onto individual pieces of ham diagonally. (Note: There is no need to cover entire area a ½” strip is sufficient.) Then take a Foster’s Pickled Asparagus Spear which has drained on a paper towel, place it on the cream cheese and roll up the ham. Stick toothpicks into the wrapped asparagus spear and cut in pieces. Makes approximately 90 pieces. (Foster’s Pickled Asparagus will remain for at least 6 months in the refrigerator after opened so you can reduce this recipe as needed.)

Egg Quiche

  • 6 eggs
  • 4 Tablespoons of milk
  • 1 garlic clove, minced
  • 1 cup of red peppers, diced
  • ¼ cup of sun dried tomatoes (diced)
  • ¼ teaspoon black pepper
  • ¼ teaspoon of Himalayan salt (or sea salt)
  • 2 Tablespoons of goat cheese crumbles
  • 3 Tablespoons of Parmesan cheese, freshly grated
  • 1/2 cup chopped Fosters Pickled Asparagus

Preheat the oven to 350 degrees F. Spray a muffin pan with cooking spray. Beat the eggs and milk together in a large bowl and stir in the remaining ingredients until combined. Pour the egg mixture into the muffin pans filling them about ¾ the way full. Bake for 15-20 minutes. (poke them, it might need more time) Let set about 5 minutes before serving.

Asparagus Cigars with Fire Cracker Dipping Sauce

Your Favorite Fosters Pickled Product Phyllo Dough (package)

  • Filling
  • 2 Tbsp. Dry Parmesan
  • 1 Tbsp. Chopped Fresh Parsley
  • 1 Lemon for zest
  • 1 tsp. Chopped Garlic
  • 1 Tbsp. Olive Oil
  • Dipping Sauce
  • 1 Cup Mayo
  • 1/2 cup Sweet Chili Sauce
  • 1/2 Siracha

Lay 1 piece of Phyllo on clean surface. Brush lightly with olive oil and repeat to 3 layers. Brush the top layer with thin coat of filling. Top with asparagus running length of Phyllo. Roll tightly to form a log. Bake at 425 degrees until golden brown (about 10 minutes).