More >

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


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.

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.

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.

Serve warm or at room temperature.

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.

Great as an appetizer!

This recipe is featured on show 2722 – Catanian Cooking.


  1. Vincent's avatar


    Can't wait to make them thank you Rose !
  2. Janice's avatar


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


    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.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!