Fresh Asparagus Patties

« 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
  • 1/3 cup plain dried bread crumbs
  • 2 large eggs
  • 1 tablespoon olive oil, or as needed

 

Prep : 20  m   Cook : 15  m   Ready In : 35  m

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.
Related Post:
Mexican Lasagna with Cactus

Source : allrecipes.com

 

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