Fresh Asparagus Patties Food

FRESH ASPARAGUS PATTIES

Steps:

• Bring a pot of well salted water to a boil over high heat.
• Trim off up to 1 inch of the woody bottom parts of the asparagus. Cut asparagus in half if necessary to fit your pot.
• Transfer asparagus to the boiling water. Boil until slightly tender, 2 to 3 minutes. Transfer asparagus to a bowl of very cold water using a slotted spoon. Let asparagus cool completely.
• Grate Pecorino Romano cheese finely using a rasp grater.
• Drain asparagus well and slice into very small pieces. Place in a bowl; season with salt and pepper. Add cayenne pepper, grated Pecorino Romano cheese, and bread crumbs. Mix in 1 egg to start. Add the second egg and continue mixing until well combined.
• Heat olive oil in a skillet over medium heat. Scoop some of the asparagus mixture into the hot oil; flatten with a fork. Cook until bottom is browned, about 4 minutes. Flip over and brown the other side, about 4 minutes more.

BALSAMIC ASPARAGUS

Steps:

• prepare asparagus by washing and snapping off tough end.
• heat oil in frying pan.
• add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus.
• remove from heat and cover for a few minutes to let flavours develop.
• serve.

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

GARLIC ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool.
• Bend asparagus gently at a natural point and when it snaps, discard end pieces.
• Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces.
• Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan.
• Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.
• Serve at once.

SALMON CAKES

Steps:

• Preheat the oven to 350 degrees F.
• Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
• Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
• Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
• Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
• Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

SALMON PATTIES WITH CREAMED PEAS

Steps:

• PATTIES: Drain liquid from salmon and reserve for sauce.
• Remove bones and skin, and flake salmon.
• Mix all patty ingredients together.
• Form into 4 patties.
• Dip both sides in flour.
• In frying pan, heat oil and fry patties over medium heat until lightly browned on both sides- about 10 minutes.
• SAUCE: While patties are cooking, place peas in colander and rinse with hot water to defrost.
• Drain In saucepan or skillet, melt butter; with whisk, stir in flour.
• Gradually whisk in 1/4 cup reserved salmon liquid and milk, whisking to form a creamy sauce.
• Add dill, salt and pepper, stirring constantly over medium heat until mixture gently boils and thickens.
• Stir in the pea and cook 30 seconds to warm.
• Do not cook peas.
• Place patties on individual plates and spoon the sauce over.
• ***Note: If you prefer, you can place the salmon mixture in 4 greased muffin cups and bake at 350 degrees for 25-30 minutes.
• If using this method, omit the first two recipe ingredients (oil and flour).
• VARIATION: You can substitute lightly steamed fresh asparagus for the peas.
• If using asparagus, do not put in sauce.
• Place asparagus over salmon patties and spoon sauce over both.

YOUR KIDS WILL EAT THEM ASPARAGUS PATTIES!

Steps:

• Cut asparagus into one inch pieces.
• Combine eggs, cracker crumbs, parmesan cheese and garlic powder.
• Add asparagus pieces to combine mixture.
• Form mixture into large patties and set aside.
• Melt butter or margarine in a large skillet.
• Carefully place the patties into the large skillet and brown patties on both sides.
• Remove and place on paper towels to slightly cool.
• Serve and enjoy!

SHRIMP. SCALLOP AND ASPARAGUS CAKES

Steps:

• Whisk olive oil, chives, lemon juice and shallots in bowl to blend (can be prepared 4 hours ahead. let stand at room temperature).
• Shrimp cakes: Cook asparagus in large pot of boiling salted water until crisp tender, about 3 minutes. Drain. Refresh under cold water and drain well.
• Finely dice 4 asparagus spears. Transfer to large bowl. Reserve remaining asparagus for garnish.
• Melt 2 tablespoons butter in heavy small skillet over medium heat. Add 2/3 cup shallots and saute 2 minutes. Add shallots to chopped asparagus. Mix in shrimp, scallops, breakcrumbs, bell pepers, eggs and chives. Season generously with salt and pepper. Form shrimp mixture into 8 rounds 3 1/2 to 4 inches. Place on baking sheet (can be prepared 2 hours ahead. cover and refrigerate).
• Melt 2 tablespoons butter in heavy large nonstick skillet over medium heat. Add shrimp cakes and cook in batches until golden brown and cooked through, about 5 minutes per side. Place 1 shrimp cake in center of each plate. Arrange 4 asparagus spears around each shrimp cake, overlapping at corners to form box. Spoon some vinaigrette over. Serve, passing remaining vinaigrette.
• Note: I add a little lime juice, garlic and ginger and don't use salt.

DINNER PARTY WORTHY FRESH ASPARAGUS

Steps:

• Wash asparagus well & trim stem-ends so spears are 8" long. Parboil spears till just barely fork-tender, but still fairly crisp. Quickly drain & cover w/cold water to stop cooking process. Drain again when cool & set aside.
• Cut bacon slices crosswise, fry till crisp & drain well on paper towel.
• Slice ea egg crosswise into 6 slices.
• To assemble, pat asparagus spears dry w/paper towel & place equally in 6 groups in a 9"x13" baking dish. Top ea group w/1 sliced egg + equal amts of the crisped bacon pieces along their length & set aside.
• Microwave cream cheese in sml dish to soften & warm slightly. Set aside.
• Combine butter & flour over med-low heat to make a roux & gradually add milk. Use the flat a spatula to eliminate any lumps as you go.
• Do not overcook sauce. When milk has been added & the sauce is smooth & thickening, remove from heat & incorporate the softened cream cheese & lemon pepper seasoning salt.
• Spoon cream sauce over ea asparagus group, "dust" w/1 tbsp crushed croutons + sprinkle w/fresh chives or parsley.
• Bake in hot oven (400F) just till bubbling & serve immediately. (Can also microwave till heated through, but do not refrigerate as this will lengthen the cooking time & potentially cause the sauce to separate).
• NOTES: Sliced fresh mushrooms also work well as an addition -- For a 1-dish meal w/only a salad on the side, use this combo to stuff a well-pounded chicken breast & add mushrooms on top as a finishing touch.

FRESH ASPARAGUS CANNELLONI

Steps:

• Preheat oven to 325°F.
• Take one lasagna noodle, lay it flat, and add one slich of ham, and one slice of cheese, and three whole asparagus. Roll up and place seam side down in a greased casserole.
• Repeat until all ingredients are used up.
• Add béchamel sauce, cover with foil and bake for 15-20 minutes, or until the asparagus is al dente. Remove foil, sprinkle with parmesan, and continue cooking until the top is golden and bubbly.
• Enjoy!

OVEN-ROASTED ASPARAGUS

Steps:

• Preheat oven to 425 degrees.
• After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
• Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don't want any water to "steam" the asparagus in the oven.
• Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
• Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!

FRESH ASPARAGUS PATTIES

Steps:

• Bring a pot of well salted water to a boil over high heat.
• Trim off up to 1 inch of the woody bottom parts of the asparagus. Cut asparagus in half if necessary to fit your pot.
• Transfer asparagus to the boiling water. Boil until slightly tender, 2 to 3 minutes. Transfer asparagus to a bowl of very cold water using a slotted spoon. Let asparagus cool completely.
• Grate Pecorino Romano cheese finely using a rasp grater.
• Drain asparagus well and slice into very small pieces. Place in a bowl; season with salt and pepper. Add cayenne pepper, grated Pecorino Romano cheese, and bread crumbs. Mix in 1 egg to start. Add the second egg and continue mixing until well combined.
• Heat olive oil in a skillet over medium heat. Scoop some of the asparagus mixture into the hot oil; flatten with a fork. Cook until bottom is browned, about 4 minutes. Flip over and brown the other side, about 4 minutes more.

FRESH ASPARAGUS PATTIES

Steps:

• Bring a pot of well salted water to a boil over high heat.
• Trim off up to 1 inch of the woody bottom parts of the asparagus. Cut asparagus in half if necessary to fit your pot.
• Transfer asparagus to the boiling water. Boil until slightly tender, 2 to 3 minutes. Transfer asparagus to a bowl of very cold water using a slotted spoon. Let asparagus cool completely.
• Grate Pecorino Romano cheese finely using a rasp grater.
• Drain asparagus well and slice into very small pieces. Place in a bowl; season with salt and pepper. Add cayenne pepper, grated Pecorino Romano cheese, and bread crumbs. Mix in 1 egg to start. Add the second egg and continue mixing until well combined.
• Heat olive oil in a skillet over medium heat. Scoop some of the asparagus mixture into the hot oil; flatten with a fork. Cook until bottom is browned, about 4 minutes. Flip over and brown the other side, about 4 minutes more.

CRAB CAKES WITH AIOLI DIPPING SAUCE

Steps:

• In a mini chopper, finely crush the potato chips.
• In a med. size bowl, mix together mayonnaise, Old Bay, white pepper, worcestershire sauce, and dry mustard until creamy.
• Add the crab meat and mix evenly but gently so as not to break up the clumps of crab too much. Clumps of crab are a good thing!
• Gently stir in 1/4 cup crushed potato chips.
• Form the mixture into 4 patties and coat with remaining potato chip crumbs.
• Melt about 2 tablespoons unsalted butter over medium heat. Add more butter if needed.
• When the butter starts to sizzle, gently place the crab cakes into the pan (they're delicate).
• Sprinkle with a little kosher salt if desired and cook for about 4 minutes.
• Carefully flip the patties, and drizzle with lemon juice from 1/2 of the lemon. Cook for 4 minutes or until golden brown.
• Dipping Sauce: Place all ingredients in mini chopper and push the button. That's it! Make it ahead of time if desired and refrigerate.