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Fresh Asparagus Patties

Rated as 5 out of 5 Stars

"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."
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35 m servings 101 cals
Original recipe yields 6 servings (6 patties)


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  • Prep

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  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.


  • Chef's Notes:
  • You can substitute the Pecorino Romano cheese with Parmigiano-Reggiano (about 1 loosely filled cup after grating on a Microplane®).
  • My lemon aioli was 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.

Nutrition Facts

Per Serving: 101 calories; 5.6 g fat; 7.6 g carbohydrates; 6.1 g protein; 67 mg cholesterol; 151 mg sodium. Full nutrition

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So good! I don’t normally like asparagus, but everything is better fried. I followed the recipe ingredients, but instead of chopping all that asparagus, I threw everything in a food processor an...

Easy and tasty! But I used two ounces of old marble cheese, one ounce just didn't look like enough.