These work great as tapas or a first course or snack. Dip them in hot marinara, melted cheese or spicy sour cream. I pan fried them with great success but for authentic they are technically deep fried. The recipe is adapted from The Silver Spoon.
Asparagus Bella Elena
- 1 lb asparagus
- 2 thick slices sourdough or Italian bread crust removed and cut into small cubes
- 1/2 cup cream
- 1/2 cup shredded Romano
- 4 eggs
- Bread crumbs
- White flour
Steam asparagus until cooked through. Remove the spears and then blend the stalks into a thick paste. Pour cream over bread cubes and let soak for 30 minutes. Strain excess liquid then add asparagus puree, 2 eggs, 1 egg yolk and cheese. Mix well then add spears and enough bread crumbs to mixture until balls can be formed. Form into balls slightly bigger than a golf ball. Heat oil in a frying pan or dutch oven if deep frying. Dip each ball into flour, then egg beaten with milk, then breadcrumbs and place in hot oil. Cook until browned on all sides and center is done. Place on a tray lined with paper towels and continue to cook in batches. Serve hot.
Reblogged this on The ObamaCrat™.
This is just one very good idea! I have never, ever considered doing much else with asparagus other than eating it steamed, roasted or in a veggie tart so I am happy to have another idea for eating this unique and perfect vegetable.
Oh, dear. These look way too good. If I serve these to the kids, they’ll never want them any other way!
What a great snack! Wonderful idea, would be lovely with a spicy aioli mmm…
Never heard of anything like this…but I like it! (and the Grandkids will, too!) 😀
This is a new one for me, too. It does sounds good, though.
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