Chef John Recipe − Fresh Asparagus Patties

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.

Ingredients

• 1 pound fresh asparagus spears
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 ounce Pecorino Romano cheese
• ⅓ cup plain dried bread crumbs
• 2 large eggs
• 1 tablespoon olive oil, or as needed

Cooking Directions

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.

Nutrition Facts

• calories100.9
• carbohydrateContent7.6 g
• cholesterolContent66.9 mg
• fatContent5.6 g
• fiberContent1.8 g
• proteinContent6.1 g
• saturatedFatContent1.7 g
• sodiumContent151.4 mg
• sugarContent1.9 g