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

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Deluxe BLT- with avocado, Emmental cheese, and asiago bread

I don't normally feature sandwiches on this blog, but I simply cannot ignore this one. It's too good! The method is dead simple, but perhaps I can include a tip or two you may not have thought of to elevate your BLT to the next level! Ingredients: Bacon, best quality but thinly sliced Tomatoes (ideally fresh from your garden) Romaine lettuce Mayo Emmental cheese Asiago bread salt, pepper, butter Method: In a large sheet pan with a wire rack, lay your bacon out. In a preheated 400 degree F oven, bake for 15 minutes or until the bacon is crispy. Slice your tomatoes and salt and pepper them. The salt is non-negotiable despite the saltiness from the bacon- the salt brings the flavor out of the tomato. Do not skip! Slice avocados. Rip lettuce to desired sizes for bread. Freshly slice bread and butter one side. In a large pan over medium high head, toast the buttered side of each bread slice. Lay a slice of Emmental cheese on one of the bread slices, and allow to melt. Time to con...

Watership Down Kitchen

Search This Blog