Spring is in the air with these delicious asparagus patties! Try this new and exciting way to enjoy asparagus. Garnish with lemon aioli and fresh lemon zest.
Prep Time::15 mins
Cook Time::35 mins
Total Time::50 mins
Servings::6
Yield::6 patties
Ingredients
1 pound fresh asparagus spears
salt and freshly ground black pepper to taste
⅓ cup plain dried bread crumbs
1 ounce finely grated Pecorino Romano cheese
1 pinch cayenne pepper, or to taste
2 large eggs
1 tablespoon olive oil, or as needed
Directions
Trim woody ends from asparagus spears; cut in half if necessary to fit your pot.
Bring a pot of generously salted water to a boil over high heat. Add asparagus and boil until slightly tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl of very cold water; let soak until completely cool.
Drain asparagus well, then cut into very small pieces. Transfer to a bowl and season with salt and pepper. Add bread crumbs, Pecorino Romano, and cayenne pepper. Mix in eggs, one at a time, until well combined.
Heat olive oil in a skillet over medium heat. Working in several batches, scoop some asparagus mixture into the hot skillet. Flatten mixture with a fork and cook until the bottom is browned, about 4 minutes. Flip and brown the other side, about 4 minutes more. Repeat to cook remaining patties.
Chef's Notes:
You can use Parmigiano-Reggiano if preferred. You'll need about 1 loosely filled cup after grating it on a Microplane.
My lemon aioli in the video is simply mayonnaise spiked with raw garlic, lemon juice, and a pinch of cayenne. If you need measurements, use my Tarragon Aioli recipe but omit the tarragon.