Asparagus Patties (Fritters?)

Is your asparagus good but not great? Or perhaps do you want to put a spin on the classic roasted or grilled asparagus? Try these asparagus patties, inspired by classic corn fritters.

Make sure to heavily salt your cooking water; believe me when I say you want to make the water taste as salty as the Mediterranean Sea. Italians know all about cooking pasta and boiling vegetables in well-seasoned water. Learn from them!

I whipped up a quick garlic lemon aoli (fancy way of saying I mixed mayo with lemon and minced garlic) to serve on top of these little fritters. Enjoyed with a glass of Pol Roger champagne, these fritters make a welcome treat to celebrate a new beginning. Enjoy!

Ingredients:

1 pound asparagus

salt, pepper to taste

2 tablespoons mayo

1 ounce shredded pecorino romano

1/3 cup seasoned breadcrumbs

2 large eggs

1 large garlic clove, minced

oil, for frying

garlic lemon coli for serving

Method:

Bring a heavily salted pot of water to the boil. Cook the asparagus in the boiling water for 3 minutes, until tender-crisp, then shock in ice-cold water to stop the cooking process. Cut the asparagus into small pieces, something between a mince and a dice.

Add the asparagus, salt, pepper, mayo, pecorino romano, breadcrumbs, eggs, and garlic into a large bowl. Mix until combined.

Heat oil in a frying pan over medium high heat. Add 1/4 cup measurements of the asparagus mixture to the pan and fry for 4 minutes each side. Remove to power towels to dab off excess oil, then serve with the lemon garlic aoli. Enjoy!

Comments

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