New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
  1. Home
  2. Recipes
  3. Side Dish
  4. Vegetables
  5. Asparagus
Photo of Fresh Asparagus Patties by Chef John
Watch

Fresh Asparagus Patties

Rated as 4.5 out of 5 Stars
4 made it  |  4 reviews   |  2 photos
57k

Recipe by:

"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."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 101
Original recipe yields 6 servings (6 patties)

Directions

{{model.addEditText}} Print
  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.
You might also like
Grilled German Potato Salad

It even gets better sitting under the sun!
Fresh Spinach Pasta

It doesn't get fresher than this. Chef John shows us how it's done.
The Denver Omelet

Chef John shows his omelet chops.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Footnotes

  • 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 7.6 6.1 67 151 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 4
Rate and review
Most helpful
Most positive
Least positive
Newest

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...

Read more

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

Read more

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

Tasted really good! Fell apart a little, which was probably my fault. Even husband and son ate them!

Read more
More Reviews