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Another recipe from Roberto - Harborwitch - 11-11-2008
I finally found this while packing. Oh my these were so good. I haven't made them in a long time and look forward to asparagus season (or a good sale price) so I can make them again! Nice memories!
Sparagio Fritzi (Fried Asparagus)
1 bundle fresh asparagus
10 slices prosciutto
grated Parmesan
2 cloves of garlic c minced
salt & pepper
Seasoned bread crumbs
2 eggs beaten
olive oil for frying
Wash the Asparagus, trim the tough ends then parboil for about 10 minutes drain, cool and chop coarsley. Chop the prosciutto into small pieces Combine the chopped asparagus,
ham, garlic, good shot of Parmesan, eggs, salt & pepper, mix well and form into patties about the size of a hamburger.
Put your breadcrumbs in a dish and gently place the patties
in the crumbs and spoon crumbs over to coat and pat gently to make it stick. Fry in hot olive oil till golden season with a little more S&P and serve hot.
Mom used to put a few drops of vinegar on hers I prefered a little tobasco sauce I could never get Grandma to add crushed red pepper to the patties Wats a matta you? you father won'ta mangiarre it if it'sa too spicy!"
Hope this may be close to what you remember. If not, give it a go anyway these are wonderful.
Roberto
11/13/2004 6:22 PM
Re: Another recipe from Roberto - chef_Tab - 11-11-2008
Ah, if only Roberto were around these days. I spent the good part of a day looking for his posts on that other site, just to read more of his stories.
This sounds really good, but I am having a hard time picturing the mixture forming a patty. Does it really hold?
Re: Another recipe from Roberto - Gourmet_Mom - 11-11-2008
Boy, does this sound yummy! I'm curious about the patties holding myself.
Re: Another recipe from Roberto - Harborwitch - 11-11-2008
Theresa I made them with thawed frozen asparagus and had some trouble with them "weeping". I think with fresh it will work better. The flavor was incredible - and they are worth playing with.
Hmmmmmm - mind just clicked on combining this somehow with arancini????? Might have to play with that!
Re: Another recipe from Roberto - cjs - 11-12-2008
Sounds good - not sure the amount of ham, if it's ground it would act as a binder...if minced, hmmmmm.
Re: Another recipe from Roberto - farnfam - 11-12-2008
This reminds me of a topping my Nana would fry for over the asparagus. She wouldn't cut up asparagus, always served it long and elegant looking. Maybe her topping didn't have the eggs in it, I'm not sure.
Cis
Re: Another recipe from Roberto - chef_Tab - 11-12-2008
Hey, I like the topping idea. I still can't wrap my mind around the patties. I have enough trouble holding crabcakes together.