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!
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
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!