Gluten-Free Asparagus Patties
Whenever we saw our Mom and Grandma Florence mixing a batch of asparagus patties it sparked our excitement for the upcoming holiday meal. The aroma of cooked asparagus, seasoned bread crumbs, garlic, and grated cheese filled the air and made our mouths water. As kids, we really didn't like a lot of vegetables but asparagus patties were always one vegetable we looked forward too. We would always sneak some from the covered aluminum tray where they piled them up until cooking was complete. To this day we are brought back to our childhood when we make them with loving memories. We adapted Mom's recipe to be Gluten-Free for Jack and found it to be just as good as the original. You don't have to wait for a holiday to make this wonderful side dish. It's a great side that goes well with most poultry, beef, and pork.
- 1 ½ bundles fresh asparagus
- 5 eggs
- 4 Tablespoons Gluten-Free Italian seasoned bread crumbs (add additional bread crumbs if the mixture is too loose)
- 1/2 cup Pecorino Romano Cheese, grated
- 5 tsp garlic powder
- 2 Tablespoon fresh parsley, chopped
- Pepper to taste
- Canola or Vegetable oil for frying
- In a large bowl, beat the eggs then add the grated cheese, parsley, pepper & garlic.
- Mix together until everything is combined.
- Add cut asparagus to the mixture then add the bread crumbs and mix well. The mixture should be on the thick side but not dry. If too loose add additional bread crumbs 1 tsp at a time. (Not too dry) If too dry, add another egg.
- Heat the oil in a skillet until hot then lower flame to medium-low. Using a regular tablespoon drop mixture into skillet to form patties.
- Let cook until brown. Turn over and cook another minute or two.
- Remove each pattie with open spatula and place on a paper towel-lined plate. Make layers of patties using paper towels in-between to absorb the excess oil.
- When all patties are cooked, pat excess oil off and place on a serving platter.
- Serve warm or room temperature.
Notes: Try adding some crumbled bacon or diced pancetta to the mixture for a punch of savory.