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.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
6
Yield:
6 patties
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of well salted water to a boil over high heat.

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  • Trim off up to 1 inch of the woody bottom parts of the asparagus. Cut asparagus in half if necessary to fit your pot.

  • 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.

  • Grate Pecorino Romano cheese finely using a rasp grater.

  • 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.

  • 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(R)).

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

101 calories; protein 6.1g; carbohydrates 7.6g; fat 5.6g; cholesterol 66.9mg; sodium 151.4mg. Full Nutrition
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Reviews (16)

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Most helpful positive review

Rating: 5 stars
01/12/2019
Very good and easy to make. Always struggle to find something good and different for my vegetarian son and his girlfriend. This was perfect! Added baby portobello mushrooms too. Read More
(3)
23 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2019
Very good and easy to make. Always struggle to find something good and different for my vegetarian son and his girlfriend. This was perfect! Added baby portobello mushrooms too. Read More
(3)
Rating: 5 stars
03/30/2018
Easy and tasty! But I used two ounces of old marble cheese, one ounce just didn't look like enough. Read More
(2)
Rating: 4 stars
08/25/2018
Great looking recipe that I will adapt to use up a mountain of zucchinis all ripening together! [Anyone in Lethbridge AB want a free zucchini or two?] I will post the results here. Read More
(2)
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Rating: 5 stars
12/06/2018
I made this just to try something different! I was bored with my standard roasted asparagus.... let me tell you it is different and absolutely wonderful! You won’t regret trying it! Read More
(2)
Rating: 5 stars
04/17/2019
This was really good! I added some fried onions, a dash of Adobe and a few tablespoons of chopped parsley. I also had to sub parmigiano reggiano to the Romano cheese. Will be making this often! Read More
(2)
Rating: 5 stars
04/29/2018
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 and scooped it out with a 1/4 cup measuring cup into the pan. Next time I ll not be lazy and I ll prepare it with the chopped asparagus as I think the texture will be better. Flavors are fabulous and will be in regular rotation. Read More
(2)
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Rating: 5 stars
05/02/2019
Delicious! Aioli makes them GREAT... Guests love this dish. Made it over an over..... Read More
(1)
Rating: 4 stars
08/22/2018
Tasted really good! Fell apart a little, which was probably my fault. Even husband and son ate them! Read More
(1)
Rating: 5 stars
12/11/2018
Best asparagus I’ve ever eaten. Surprised there aren’t more reviews! Cooked as written (maybe I used a little more cayenne pepper for added punch). Can’t wait to cook again! Read More
(1)
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