Fresh Asparagus Patties
Description
Like green sprouts peeking through the dirt, Chef John's easy asparagus patties signal spring at its freshest. They're great with lemon aioli or in veggie burgers!
Ingredients
•
1 pound fresh asparagus spears
•
salt and freshly ground black pepper to taste
•
1/3 cup plain dried bread crumbs
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1 ounce finely grated Pecorino Romano cheese
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1 pinch cayenne pepper, or to taste
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2 large eggs
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1 tablespoon olive oil, or as needed
Directions
1
Trim woody ends from asparagus spears; cut in half if necessary to fit your pot.
2
Bring a pot of generously salted water to a boil over high heat. Add asparagus and boil until slightly tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl of very cold water; let soak until completely cool.
3
Drain asparagus well, then cut into very small pieces. Transfer to a bowl and season with salt and pepper. Add bread crumbs, Pecorino Romano, and cayenne pepper. Mix in eggs, one at a time, until well combined.
4
Heat olive oil in a skillet over medium heat. Working in several batches, scoop some asparagus mixture into the hot skillet. Flatten mixture with a fork and cook until the bottom is browned, about 4 minutes. Flip and brown the other side, about 4 minutes more. Repeat to cook remaining patties.