Fresh Asparagus Patties
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Date: 2019-07-25
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Comments and reviews: 10
angelroost
Asparagus is my favorite food. And raspberries. Anyway, you have a young following and I know this because I first was introduced to your videos by my kids who are in there 20's. You are teaching my kids to cook because they won't listen to me. shocking, I know. Since you have their attention and the attention of many other young uns, could you do a video on essential cookware? Not pushing a particular brand or anything but more about picking out essential pieces without buying a boxed set that will include things you don't need. Also, what pieces should be stainless and Iron and aluminum. I guess I can trust you to deliver on this although I could write the video and you can just read it since, as I said, my kids listen to you and they don't listen to me. While your at it, could you mention something about putting 10% of income in a solid mutual fund or Roth IRA? Thanks, Chef.
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Asparagus is my favorite food. And raspberries. Anyway, you have a young following and I know this because I first was introduced to your videos by my kids who are in there 20's. You are teaching my kids to cook because they won't listen to me. shocking, I know. Since you have their attention and the attention of many other young uns, could you do a video on essential cookware? Not pushing a particular brand or anything but more about picking out essential pieces without buying a boxed set that will include things you don't need. Also, what pieces should be stainless and Iron and aluminum. I guess I can trust you to deliver on this although I could write the video and you can just read it since, as I said, my kids listen to you and they don't listen to me. While your at it, could you mention something about putting 10% of income in a solid mutual fund or Roth IRA? Thanks, Chef.
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Mike Bauer
Made these tonight, Chef John, thanks. Very good Used them as a side to a baked chicken entree; I should have known from the ingredients that these are pretty substantial on their own - they're not just asparagus. I added some minced garlic and cayenne to amp them up as well. I made two bunches worth for the family, wondering all the time if pulsing the blanched stalks in the food processor a couple of times could replace all the chopping (I did extra small chopping based on your comments) without yielding asparagus mush; will try that next time. Thanks again
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Made these tonight, Chef John, thanks. Very good Used them as a side to a baked chicken entree; I should have known from the ingredients that these are pretty substantial on their own - they're not just asparagus. I added some minced garlic and cayenne to amp them up as well. I made two bunches worth for the family, wondering all the time if pulsing the blanched stalks in the food processor a couple of times could replace all the chopping (I did extra small chopping based on your comments) without yielding asparagus mush; will try that next time. Thanks again
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AlaskaSu
Chef John, you always catch me off guard with your thinly veiled adult jokes/comments but this one had me covering up a little scream of shock/amusement. Please don't ever stop doing themAside from that, about the recipe. I would have either quartered the asparagus or thrown it in a food processor and pulsed it into some form of minced pieces. Then I would have added flour as well to help bind everything. I make zuccchini patties quite often and the smaller bits makes for a better mouth feel, in my opinion, and the flour really helps hold everything together.
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Chef John, you always catch me off guard with your thinly veiled adult jokes/comments but this one had me covering up a little scream of shock/amusement. Please don't ever stop doing themAside from that, about the recipe. I would have either quartered the asparagus or thrown it in a food processor and pulsed it into some form of minced pieces. Then I would have added flour as well to help bind everything. I make zuccchini patties quite often and the smaller bits makes for a better mouth feel, in my opinion, and the flour really helps hold everything together.
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D0LBz
Chef John, I hope you're not personally offended by this comment, but since I'm the Lt. Dan of not using cayenne, do you have any suggestions for good alternatives? I know I could just leave it out, but it makes sense to me to try to find something else to add that little kick without the flavor that I'm not a fan of. (and I wonder this just about every time I watch one of your videos)
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Chef John, I hope you're not personally offended by this comment, but since I'm the Lt. Dan of not using cayenne, do you have any suggestions for good alternatives? I know I could just leave it out, but it makes sense to me to try to find something else to add that little kick without the flavor that I'm not a fan of. (and I wonder this just about every time I watch one of your videos)
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John Cortese
Tried this recipe last night. It was delicious The only thing I did differently was to put the asparagus in a food processor after it cooled and pulsed it a few times. I also added some onion powder, garlic powder and some fresh Italian parsley. They were easy to form and held together very nicely. Thank you Chef John for this delicious recipe.
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Tried this recipe last night. It was delicious The only thing I did differently was to put the asparagus in a food processor after it cooled and pulsed it a few times. I also added some onion powder, garlic powder and some fresh Italian parsley. They were easy to form and held together very nicely. Thank you Chef John for this delicious recipe.
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Mate Safranka
When you got to the very end where you talk about how you may or may not slice the asparagus thinner next time, and I realized you hadn't made the you are, after all joke yet, I have to say grew hopeful you'd go rogue today and say something like, I am, after all, the boss of my asparagus. Then you made the Britney joke and I freaking lost it.
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When you got to the very end where you talk about how you may or may not slice the asparagus thinner next time, and I realized you hadn't made the you are, after all joke yet, I have to say grew hopeful you'd go rogue today and say something like, I am, after all, the boss of my asparagus. Then you made the Britney joke and I freaking lost it.
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BBSnowman
Great job Chef I made this with-in one hour after your post. Go with what you got. Super skinny asparagus blanched, cut small, Italian bread crumbs, Parma, fresh garlic, green onion, ichimi togarashi, med heat in Wagner cast iron. Finish with a little lemon juice. Salad dressing as a side. Very unique flavor tastes great. Chef Maurice
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Great job Chef I made this with-in one hour after your post. Go with what you got. Super skinny asparagus blanched, cut small, Italian bread crumbs, Parma, fresh garlic, green onion, ichimi togarashi, med heat in Wagner cast iron. Finish with a little lemon juice. Salad dressing as a side. Very unique flavor tastes great. Chef Maurice
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Cymon Cyrado
Since I like to budget cook I find Asiago is a very good bang for the buck cheese with loads of similar flavor and a fraction of the cost of Parmigiano Reggiano or Pecorino. added Edit: It must have come out good because. was it just me of did chef eagerly dive into munching that patty down more than his normal tasty test?
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Since I like to budget cook I find Asiago is a very good bang for the buck cheese with loads of similar flavor and a fraction of the cost of Parmigiano Reggiano or Pecorino. added Edit: It must have come out good because. was it just me of did chef eagerly dive into munching that patty down more than his normal tasty test?
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paul moss
Nice puns beginning and end One of my fav vegetables, a new way to prepare Thanks Chef John for another #1 video. That's why I subbed. I built a mole/vole resistant asparagus bed two springs ago and used 3yr. crowns to start. This will be first harvest year, can't wait. After all, you are the mainest guy to your asparagi.
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Nice puns beginning and end One of my fav vegetables, a new way to prepare Thanks Chef John for another #1 video. That's why I subbed. I built a mole/vole resistant asparagus bed two springs ago and used 3yr. crowns to start. This will be first harvest year, can't wait. After all, you are the mainest guy to your asparagi.
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Yo Mama
I like your approach to food, but I hate the herky jerky speech pattern you use. May I recommend you write shorter sentences for your script. And since you record your audio separate from your video, you can easily cull out the silence between phrases, so it sounds more natural. and less. Stilted. With. All due. Respect
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I like your approach to food, but I hate the herky jerky speech pattern you use. May I recommend you write shorter sentences for your script. And since you record your audio separate from your video, you can easily cull out the silence between phrases, so it sounds more natural. and less. Stilted. With. All due. Respect
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