Ingredients35 m servings 101
- Bring a pot of well salted water to a boil over high heat.
- 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®).
- 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.
Per Serving: 101 calories; 5.6 7.6 6.1 67 151 Full nutrition
ReviewsRead all reviews 11
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...
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.
Easy and tasty! But I used two ounces of old marble cheese, one ounce just didn't look like enough.
Delicious! Aioli makes them GREAT... Guests love this dish. Made it over an over.....
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!
followed another review and simplified by using cuisinart - then added the breadcrumbs - ANOTHER PERFECTION BY CHEF JOHN ! even used leftover pre-cooked asparagus - cant go wrong with this rec...
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.