Rose Faro's Asparagus Fritters



  • 1 bunch asparagus
  • 4 large eggs
  • 3/4 cup grated Parmigiano Reggiano cheese
  • 1/4 cup unflavored bread crumbs
  • 15 sprigs Italian flat leaf parsley
  • Salt and pepper
  • Olive oil


  1. Eliminate tough woody stems on asparagus by breaking spears, starting at tips until you reach the woody stems. Boil tender pieces in salted water until soft; drain well in colander and let cool.
  2. In a medium bowl, crush the cooled asparagus with fingers. Add beaten eggs, grated cheese, breadcrumbs, chopped parsley, and a pinch of salt and pepper. Mix well with fork until well combined. Texture should be thick, but somewhat soft almost like thick cake batter.
  3. Heat a layer of olive oil in a large, heavy frying pan and drop batter into it with a tablespoon, leaving a little space between fritters. Brown well on first side, then gently turn fritters over and fry second side. When the fritters are well-browned, place on paper towels to absorb excess oil. Repeat with rest of batter.
  4. Serve warm or at room temperature.
  5. Same method can be used with other vegetables, such as Swiss chard or cauliflower. Vegetables should be cooked until soft and drained and cooled, before mixing with eggs, etc.
  6. Great as an appetizer!

This recipe was featured on Season 27 - Episode 2722.

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Can’t wait to make them thank you Rose !


I had a wonderful appetizer tonight. Thank you Rose for a delicious dish!
This will not be the last time I cook asparagus fritters.


I saw this recipe made on the show and could hardly wait for the asparagus to come up so I could try it. I made Rose Faro’s Asparagus Fritters this evening and I am sorry to say, I am not a fan. I don’t fry much, if ever, so that might be part of the problem. Everything about them was so unappealing. At least it was only 1# of asparagus, but felt that I wasted the precious Parmigiano Reggiano cheese on this. Needless to say, I would not be making this again.


My wonderful Nana used to make these when we were kids for dinner. Times were tough and money tight but these were such a special memory of her. Thank you for the recipe.

Jackie treccioli

My mom would make them exactly like that..

Marianne Aidala Sheridan

My Nana created a recipe using Artichokes – we call them Artichoke Patties. It isn’t a holiday in our houses without them on the table (I have three sisters and a brother). You can also substitute Asparagus in the recipe. Delicious!!!

Micki Vodarsik

We have made these for generations. I do add some garlic and I use flour in place of breadcrumbs. They are delicious.


Just made for lunch with leftover asparagus. Chopped fine since cold from fridge. Added some sautéed spinach since not enough asparagus. IT WAS DELICIOUS. Thank you so much for posting the recipe.

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