Asparagus Fritters with Egg, Micro greens & Lemon Oil from The Coastal Table

"These rustic style fritters (or cakes) are easy to prepare and perfect when topped with a runny egg, which helps to make a sauce. Nutrient-packed micro greens and a burst of citrus round it all out."

- Karen J. Covey, The Coastal Table


Asparagus Fritters with Eggs, Micro Greens & Lemon Oil from The Coastal Table



1 bunch Fresh Asparagus / shredded

2 Green Onions / thinly sliced

2 cloves Garlic / minced

2 T Flour

¼ C Parmigiano-Reggiano / freshly grated

2 Large Eggs / beaten

¾ C Breadcrumbs / plain

Kosher Salt / to taste

Freshly Ground Black Pepper / to taste

Vegetable Oil / for frying

4 Poached Eggs / for serving

Micro Parsley or other Micro Greens / for garnish

Fondo di Toscana® Lemon Oil / for drizzling



In a large bowl, combine asparagus, green onions, garlic, flour, and Parmigiano-Reggiano.

Add eggs and combine, followed by breadcrumbs. Season with salt and pepper and mix well. Using ½ cup measure, scoop mixture out into 6 equal portions onto a baking sheet. Press each slightly to flatten. Cover with plastic wrap and chill for 1 hour.

In a large nonstick pan, add 1 tablespoon oil and place pan over medium heat.

Place asparagus fritters (in batches) in pan, and press down slightly on each one. Cook for 3-4 minutes on each side or until golden and cooked through. Transfer to a paper towel-lined plate and continue with remaining fritters.

Divide asparagus fritters among serving plates and top each with a poached egg, a bit of micro parsley (or micro greens) and a drizzle of lemon oil. Season with salt and pepper and serve immediately.

Cook's note: To shred asparagus, simply use the large holes of a box grater. You can do a few stalks at a time, depending on thickness of asparagus. It's important to go slowly and to press asparagus at an angle as you go.

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