Like green sprouts peeking through the dirt, Chef John's easy asparagus patties signal spring at its freshest and are great with lemon aioli or in veggie burgers!
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
101 Calories
Recipe Instructions
Step 1
Bring a pot of well salted water to a boil over high heat.
Step 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.
Step 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.
Step 4
Grate Pecorino Romano cheese finely using a rasp grater.
Step 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.
Step 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.
