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  • Scott Adams

    Gluten-Free Fresh Asparagus Patties

    Scott Adams
    Reviewed and edited by a celiac disease expert.

      An easy to make taste treat that puts fresh asparagus front and center.

    Asparagus at the farmer's market. Image: CC BY-SA 2.0-- goosegrease
    Caption: Asparagus at the farmer's market. Image: CC BY-SA 2.0-- goosegrease

    Celiac.com 06/10/2020 - Asparagus is in season at the moment, so now is a perfect time to try out this delightful asparagus recipe. These patties are a blend of fresh asparagus, eggs, gluten-free bread crumbs, and some seasoning. They are simple to prepare, easy to cook, and they make great appetizers, or even a nice side dish for a summer salad. The original recipe comes to us from Chef John, over at the Food Wishes blog.

    You'll need some good gluten-free bread crumbs for this recipe to work best, so save some of your stale favorite gluten-free bread, or use one of the commercially available brands. 

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    You can find the printed version of Chef John's original, non-gluten-free recipe over at Allrecipes.com.


    • 2 large eggs
    • 1 pound fresh asparagus spears, trimmed
    • 1 ounce Pecorino Romano cheese
    • ⅓ cup plain dried gluten-free bread crumbs, or panko
    • 1 pinch cayenne pepper, or to taste
    • 1 tablespoon olive oil, or as needed
    • salt and freshly ground black pepper to taste

    Heat a pot of well-salted water to a boil.

    Trim woody bottom parts from the asparagus stalks. Cut asparagus in half, as necessary, to fit your pot.

    Place asparagus in the boiling water. 

    Boil about 2 to 3 minutes, until slightly tender. 

    Use a slotted spoon to transfer asparagus to a bowl of very cold water. 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 gluten-free 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.

    Chef John's written instructions invites you to "Garnish with lemon aioli...simply mayonnaise spiked with raw garlic, lemon juice, and a pinch of cayenne...and fresh lemon zest."


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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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