Recipe: Asparagus Cakes

Asparagus Cakes
rec.food.cooking/Dawn Kelley (1995)

My mother (and grandma) used to make a wonderfully tasty thing called asparagus cakes. I occasionally make them now, too.

First she would remove the scales about 1/3 of the way down from the tip, cut off the tough lower portion of the fresh asparagus stems and wash the spears. Then she would cook them in boiling water for about 20 minutes, or until tender. When slightly cooled, she would cut off the tips and chop them, slit the remaining pieces of each spear open and scrape out and chop up the soft insides with a knife on a cutting board, discarding only the tough outside of the spear stem.

She would then combine 1/2 a dozen or so beaten eggs with a sprinkling of grated Parmesan cheese, salt and pepper to taste and the chopped
asparagus. She would fry them in a skillet in olive oil until set and lightly browned. Umm, delicious. Kind of like a thin omelette style
pancake.

These were usually served as a side dish, but also make a great main dish with other accompaniments, as well as making a great cold sandwich, that is, if there were any left over after the meal :>).