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Fresh Asparagus Patties

Rated as 5 out of 5 Stars
56k

"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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Ingredients

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

Directions

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  1. Bring a pot of well salted water to a boil over high heat. Watch Now
  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. Watch Now
  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. Watch Now
  4. Grate Pecorino Romano cheese finely using a rasp grater. Watch Now
  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. Watch Now
  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. Watch Now

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

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Reviews

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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.