Ingredients
6
6 servings
- •1 pound fresh asparagus spears
- •salt and freshly ground black pepper to taste
- •0.33333334326744 cup plain dried bread crumbs
- •1 ounce finely grated Pecorino Romano cheese
- •1 pinch cayenne pepper, or to taste
- •2 large eggs
- •1 tablespoon olive oil, or as needed
Instructions
- Trim woody ends from asparagus spears; cut in half if necessary to fit your pot.
- 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.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 101
- Carbohydrate: 8g
- Fat: 6g
- Fiber: 2g
- Protein: 6g
- Sugar: 2g
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