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Asparagus Croquettes: Date Added: 14 Jun 2009
Listed in: Vegetables / Asparagus Ingredients

1-1/2 cups asparagus pulp
1-1/2 cups crumbs
1 egg
Salt, pepper
1 teaspoon onion, grated

Cooking Instructions

The inner pulp from the tough ends of asparagus may be utilized here. Boil until soft, scrape pulp free from tough outer skin. Add crumbs, egg, and seasonings. Let stand one hour or more for crumbs to swell. Then form into small balls, and roll in fine crumbs, in egg, and in crumbs again. Fry in deep fat. Serve with White Sauce (see recipe). Time in cooking, 3 minutes for each croquette. Temperature of fat, 370°. Servings, 6

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