8 cloves garlicDirections
12 oz. fresh asparagus
1 tablespoon dry basil
1 tablespoon dry parsley
1/8 teaspoon salt
1/8 teaspoon black pepper
1/3 cup freshly grated Parmesan cheese
1/3 cup freshly grated Pecorino Romano cheese
1 cup bread crumbs (unseasoned)
1 large egg
2-3 tablespoons lightly flavored oil (olive oil or grape seed oil)
Roughly chop and dice the garlic. Remove the woody stems off of the base of the asparagus. Chop the rest of the asparagus into ½ in. pieces.
In large stockpot or deep dish, boil the cut asparagus in enough water to cover, about 12-15 minutes.
Meanwhile, combine the garlic and all the seasonings and cheese in a large mixing bowl.
When the asparagus is done, drain it and allow to cool. Once cooled, add it to the mixing bowl and then add the egg.
Using your hands, mix and squeeze the asparagus into the eggs, bread crumbs and other ingredients. Shape into patties.
In a large sauté pan, heat the oil. Once it is hot, add the patties but do not crowd the pan. If you don’t have enough space, do the frying in two batches.
Fry on each side for about 3-4 minutes or until very brown on each side. Do not turn more than once on each side.