Even though we can now get asparagus pretty much year-round, it just seems to look and taste better this time year, especially if you’re listening to baseball, while observing the correct time.
And while I love whole spears of asparagus prepared simply, once in a while I crave a new and exciting delivery system, and these delicious, and beautiful patties were just that. As I mentioned in the video, this was an experiment, but other than maybe cutting up the asparagus a little smaller, I don’t think I’d change too much. To clarify, I’m speaking about the actual patty itself, and not how it was served, since I have a few thoughts regarding that.
I gave a few alternative sauce ideas in the video, but what about topping these with poached eggs, and doing some kind of vegetarian Benedict? Or maybe make them a little bigger, and thicker, and serve them on a nicely toasted burger bun? There are just a few ideas to get you started. Regardless of how you serve these asparagus patties, I really do hope you give them a try soon. Enjoy!
Ingredients for 6 asparagus patties:
1 pound fresh asparagus spears, trimmed, blanched in well salted water (it should taste like sea water)
salt, freshly ground black pepper, and cayenne to taste
1 ounce finely grated pecorino cheese, or Parmigiano-Reggiano (about 1 unpacked cup after grating on a microplane)
1/3 cup plain dried breadcrumbs
2 large eggs
olive oil, as needed for frying
fresh lemon to garnish and/or use in your *sauce
* My sauce was simply mayonnaise spiked with raw garlic, lemon juice, and a pinch of cayenne.
