I'm baaack..Asparagus Fritters

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After a super long hiatus I’m back. Caught up in the whirlwind of life I somehow allowed blogging to fall off the To Do List. What thisnow means is that I have a surplus of recipes, pictures and even a foodfestival to throw in. So enjoy!I found this recipe while browsing through another blog,Closet Cooking. I always enjoy trying new things, new concepts, even putting anew twist on an old favorite. I thought this was a great recipe to try becauseI love asparagus and who doesn’t care for a little bit of fried goodness?Here is Kevin from Closet Cooking's Recipe……..Asparagus and Feta FrittersIngredients

• 1 pound asparagus, trimmed
• 1 handful dill, chopped
• 1 handful parsley, chopped
• 2 green onions, chopped
• 1/2 cup feta, crumbled
• 1 egg
• salt and pepper to taste
• 1/2 cup flour (I like to use whole wheat)
• 2 tablespoons oil

Directions1. Grate or process the asparagus in a food processor. (I actually just chopped-Ruby)2. Mix the asparagus, herbs, green onions, feta, flour, egg, salt and pepper and enough flour that the mixture will hold together.
 

3. Heat the oil in a pan.
 4. Spoon the asparagus mixture into the pan and cook until golden brown on both sides, about 4 minutes per side. 


Avgolemono SauceIngredients·        1 egg (lightly beaten)·        1/2 lemon (juice)·        1 tablespoon dill chopped·        1 tablespoon capersDirections1. Whisk the egg in bowl until frothy.
2. Slowly whisk in the lemon juice followed by the water.
3. Heat in a small sauce pan while whisking until the sauce thickens, mix in thedill and capers and remove from heat. (Do not bring it to a boil.)
I tried the fritters two different ways. Of course as I wasmaking the first batch I tried a few as a snack. They are delicious on theirown. I imagine they would make a great accompaniment to a salad or also servedas an edible garnish aside a meat dish. For dinner I served the fritters toppedwith a poached egg and avgolemono sauce just as Closet Cooking suggests. The egg and light zestiness of the sauce definitely complimented the frittersin their search to become a full meal. I served them alongside roasted potatoes and green beans with parmesan olive oil sauce from SteamFresh. Overall, a very delicious meatless dish.