Fresh Asparagus Patties
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Description
Spring is in the air! These delicious patties are a new and exciting way to enjoy asparagus. Garnish with lemon aioli (see Footnote) and fresh lemon zest.
Ingredients
- 1 pound fresh asparagus spears
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 ounce Pecorino Romano cheese
- ⅓ cup plain dried bread crumbs
- 2 large eggs
- 1 tablespoon olive oil, or as needed
Directions
- 1. Bring a pot of well salted water to a boil over high heat.
- 2. Trim off up to 1 inch of the woody bottom parts of the asparagus. Cut asparagus in half if necessary to fit your pot.
- 3. Transfer asparagus to the boiling water. Boil until slightly tender, 2 to 3 minutes. Transfer asparagus to a bowl of very cold water using a slotted spoon. Let asparagus cool completely.
- 4. Grate Pecorino Romano cheese finely using a rasp grater.
- 5. Drain asparagus well and slice into very small pieces. Place in a bowl; season with salt and pepper. Add cayenne pepper, grated Pecorino Romano cheese, and bread crumbs. Mix in 1 egg to start. Add the second egg and continue mixing until well combined.
- 6. Heat olive oil in a skillet over medium heat. Scoop some of the asparagus mixture into the hot oil; flatten with a fork. Cook until bottom is browned, about 4 minutes. Flip over and brown the other side, about 4 minutes more.
Nutrition Facts
serving: 6 patties
calories: 100.9 kcal
carbohydrates: 7.6 g
protein: 6.1 g
saturated fat: 1.7 g
cholesterol: 66.9 mg
sodium: 151.4 mg
fiber: 1.8 g
sugar: 1.9 g
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