Vegetable
Asparagus Croquettes
- Cook
- 3 minutes
- Servings
- 6
Ingredients
- 1 1/2 cups asparagus pulp
- 1 1/2 cups crumbs
- 1 egg
- Salt, pepper
- 1 teaspoon onion, grated
Instructions
- The inner pulp from the tough ends of asparagus may be utilized here. Boil until soft, scrape pulp free from tough outer skin. Add crumbs, egg, and seasonings. Let stand one hour or more for crumbs to swell. Then form into small balls, dip in fine crumbs, in egg, and in crumbs again. Fry in deep fat. Serve with White Sauce (see page 240). Cook in the fat for 3 minutes for each croquette at 370 degrees. Servings, 6.