Deborah Hopkins Watching with my volume low and I thought I heard him say Britain of your spears and I was like ok? I don't get it. Then heard him say "Oops I did it again". And not until I read your comment that I realized what he actually said lol! 4:40 am. I think it's time to go to sleep.
I'm thinking of starting a Patreon to help get me and the misses get a little farm in the wine country. Use that stuff in the videos, do cooking classes, retreats, etc. Who's with me?
Mr. Apache How would it be their show if you started it? (Thank you for the edit... but you really could have taken the extra half second to type "you" instead of "u".)
My Malaysian friend taught me a delicious way to make asparagus. She cuts each spear inti 1/2" pieces and sautes them in olive oil with mustard seeds and a bit of salt. It really is very different, simple And delicious.
Check out the recipe for Gordon Ramsay's "Halloumi, Courgette, and Herb Cakes". This recipe reminded me of that quite a bit, although I do think this one is a little bit less thought-out, but Gordon shreds the veggies for the cakes.
I made these today. I did not add the cheese and changed the bread crumbs out with chickpea flour. I also added crushed red pepper flakes and garlic powder. Came out wonderful. They held together during cooking. I chopped up the asparagus finer as suggested.
Its spring, expecting another blizzard tomorrow, when the 2 feet of snow still on the ground hasn't melted yet lol. Love the videos Chef John, you shine light on the gloomiest of days.
"When a young man's fancy turns to thoughts of love, and also experimenting with vegetables, but of course not at the same time...but anyway the point is..." - I almost fell off my chair! I love this guy's videos and his sense of humor!
You're going to love growing asparagus when you get your farm. The spears can grow up to 18" before they turn woody. I almost never trim them but instead peel the bottom to get the tough skin off. Underneath is perfectly tender edible asparagus. No waste.
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.
Hey Chef John... I would like to thank you for showing me so many of your great recipes... Because of you, now my family thinks I'm some sort of master chef lol... I am a great cook after all before I was a long time subscriber... But you inspired me to cook at a chef level... My oldest brother hates to admit I'm the better chef lol... But that's another story lol... Again... Thanks again... Always a pleasure to watch your videos... God bless😎
Tanya That's great... I'm glad to hear that... I thought I was the only one lol... Chef John's recipes always come through with a blast lol... Technique, Presentation, and most important, Taste...
Yep! This just got me out of bed and into my kitchen to take care of the Asparagus Bundle currently chilling in the fridge!... Thank you Brother, this looks delicious and I'm looking forward to enjoying this dish!....
I made these yesterday! The mix made enough to make 6 good sized patties. I went over the edge and added a little onion powder and dill to half. Oh, that was a good idea!. Next morning for breakfast, I made myself an over easy egg and had it with a warmed up dill pattie. OHHHH! That was a good idea too! LOL!!!!
I just made these a lazy way by pulsing the asparagus in the food processor a few times, and they came out great. Thanks for an awesome recipe, chef John!
Hello from England! Still quite wintery here but st George's day (23rd April) not too far away. This usually marks the beginning of our asparagus season. Love your recipes and ideas and cant wait to enjoy these beauties.
I couldn’t have imagined anything better than grilled fresh asparagus. Fortunately, you have a much netter imagination than I have. Thank you Chef John!
thank you for teaching people how to salt food correctly, it drives me mad that people still demonise sodium based on 50 year old data that has been debunked yet say nothing about the 200% daily recommended amount in fries you need salt in your pasta water, you need salt in your vegies you need to add almost an uncomfortable amount, when you think you've added too much... thats how much you need to add
You are right in what you're saying, but Chef John added the salt to the water a little too early,.You should wait till the water comes to a boil, then add the salt. This is because of the salt s reaction to the metal in the pot, it can harm the bottom of the pot
This recipe is so good! Cooked it several times with awesome results. Today's attempt at mixing it up with bell peppers (2:1 asparagus:peppers) came out very good as well!
I'm making this one for my wife and me this evening. I'll be doing hollandaise. Love your channel, and it has given us some great results. Made the Peposo last weekend, and after the requisite cooking time, it turned out delicious. Made that one using your recipe for polenta, another great one. I'm working myself up to trying the lamb shanks, but that one is going to require a trip to a grocer a few miles off that has those in stock. Thanks for the content!
I made them, topped with a Bechamel sauce.. sooooo good. I sometimes place a thin slice of hard boiled egg on top of the Bechamel sauce I made. Awesome👍👍👍
Thank you Chef! I just made a batch of this! Me and my guests were blown away. This is 5 star ⭐ with a small salad, bread and a cocktail. I just substituted the mayo with shrimp chilli paste💥
These were excellent. As it’s close to Passover and I had no breadcrumbs- I did find a bit of pancake mix to use in place. Excellent recipe. Next time I’d add a bit of grated onion. This was quick and easy. Thanks 💕
Chef John, I've made this dish for my vegetarian wife but added 2 tbs. of chopped Kalamata olives. Outstanding. And, you are right...the asparagus does need to be fine chopped.
Chef John with all kindsa goodies and tips today! This looks outstanding on a UltraHD tv. This is going to change cooking completely. Thanks for the videos chef John, I cook mostly with your receipes.
I love this channel. I think I found it while searching for french omelette instructions, which btw were fantastic. These asparagus patties are on my list to make today! Can't wait.
Chef John thank you so much for every single recipe you have posted here for us!! I am so happy that I located your video tube channel!! I was hunting for how to make a Greek.. lamb beef gyro.. so I went to your blog to search for it and I did find how to cook a roasted leg of lamb so I'm going to do this and use this dish's lamb meat to make my gyro sandwich.. with one of your beef recipes. Located your ground pork and beef... Yet, I really want to use your delicious recipes to make my gyro out of freshly sliced lamb and beef together🤗 Too, I'm going to make the excellent Greek sauce that you demonstrated how to make.. can't wait to make both because I know I'm going to absolutely love All**😀 You are a spectacular amazing chef!!!! I will be cooking many things from here indefinitely😀
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.....
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
Hi Chef John, I've clearly come late to this one! Found it while looking for an entree for an Italian themed Dinner Party. Thinly slicing up 650g of asparagus was quite a chore, so when it came to cooking 16 patties I had an idea to use silicon egg rings, it worked a treat - very neat and evenly sized. I served them with your lemon aioli and sweet chilli sauce. They were the hit of the night; I gave you credit for the recipe which I plan to do again as soon as my right wrist recovers from turning 50 or so brittany spears into some 2500 b r I t t a n y slices.
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!
I have never, ever, had my fill of asparagus even though it grows wild in the ditches up here. Literally. Grows wild. In the ditches. Even with that, I still can't get my fill. I haven't ever even had enough to freeze or can it, I love it that much. I will say that this recipe takes me by surprise. I would have never thought to fritter it. Maybe (possibly) if I find enough this spring, I'll try this. Thanks for the recipe, Chef!
In ditches? Wow. Here in the UK, if we're making an asparagus bed, we make it of sandy soil and raise it so it doesn't get too wet. Where is 'here', BTW? I'm coming!
Iowa. Specifically northern Iowa. The ditches I'm talking about are rural and line the gravel roads. There's one stretch I pick that is so full of asparagus that I'm literally stepping on it as I'm picking. That's why I've never bothered putting in a bed. On the other hand, the Morel mushroom grow better in southern Iowa. It's a trade-off.
I won't lie this guys voice put me in a trance. After about 8 minutes I noticed I was almost foaming at the mouth. Honestly 8 minutes of my life I'll never get back.
instead of cutting off the end, depending on the type of asparagus, you can use a carrot grater to take off the woody bits and reveal a nice center which can be saved instead of wasted. made this recipe tonight and was great. we went a bit heavy on the parmesan and bread crumbs to add a bit of comfort and pleasure during the confinement
Tip: Try flipping the food onto another fresh spot on the pan so it gets the coating layer of oil like the first one did. It also may be hotter because the food was not soaking up the heat in that first spot. Or, I’m just over thinking things again!!! Great recipe idea! Asparagus is on sale at Fry’s Kroger right now so I will definitely try this!!!
I love Chef John's channels/outlets - he's pretty amazing! tip on Asparagus I learned from watching Julia Child....(I used to be an asparagus-snapper). Take off the bottom 1/8 inch of the stalk (the nasty dry bit) use a veg peeler and pair down the tough part of the stalk so it's to the point it's as tender as the top part of the stalk. Increases your yeild and looks really great when serving. Wouldn't be necessarry for this recipe, just a tip I learned that actually is pretty great and wanted to share.
FOR THE LOVE OF WHATEVER GOD YOU WORSHIP! You must keep cooking! My kitchen is hot as hell and I keep using your ideas, Your butter sauce is awesome! This is next!
Looks wonderful. They remind me of zucchini fritters in their appearance. I bet a little bit of lemon in the batter would have been wonderful along with some of your suggested hollendaise -you are an inspiration! I can’t wait to give these a try!Thank you.
A recipe cook (I don't understand actual chemistry), I followed this one closely, except adding a 3rd egg (parmesan / bread crumb mixture was too dry). They came out of the pan looking exactly like the video, and were delicious!!
My wife said she's going to make these to serve at her tea candlelight rose party she said they look delishious and bet they taste amazing.tks for sharring
![Quando Rondo - Life Goes On [Official Music Video]](http://i.ytimg.com/vi/eIf3fhMXAow/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/263454/Fresh-Asparagus-Patties/
I always like those brief glimpses of chef in the metal bowls and pans :D
Bender Rodriguez lol!! Right!? So precious! He seems like a sweetheart! 🤗😊
Why wait for a glimpse when you can just google Chef John and watch a video of the man himself? He's just as great as he sounds.
His utensils are always immaculately clean.
you make it sound like he's a sasquatch
did he get his consent to look at him
I laughed out loud at "brittney of your spears." It was a wonderfully unexpected twist on your usual pun format.
Everything, and everyone, needs to occasionally deviate. :)
Deborah Hopkins Watching with my volume low and I thought I heard him say Britain of your spears and I was like ok? I don't get it. Then heard him say "Oops I did it again". And not until I read your comment that I realized what he actually said lol! 4:40 am. I think it's time to go to sleep.
Haha as did I- totally caught me off guard
Agree. It's worthy of a Nobel Prize.
We should start chef John a go fund me so that he can open a restaurant and then we can go and try all these amazing dishes !! Who’s with me ?!
Ebs Rok meeeee!
I'm thinking of starting a Patreon to help get me and the misses get a little farm in the wine country. Use that stuff in the videos, do cooking classes, retreats, etc. Who's with me?
John, just how many misses do you have?
Food Wishes I'm so on board with this it's not even funny. That sounds like heaven on earth.
You have to.......
okay but consider; toasted sesame seed bun, some thinly sliced dill pickles, mayo, asparaburgs.
am-chan no pickle.
am-chan why don't u start your own show
Mr. Apache How would it be their show if you started it? (Thank you for the edit... but you really could have taken the extra half second to type "you" instead of "u".)
that sounds rly good
No pickle. And why not just use the lemon aioli instead of plain mayo?
My Malaysian friend taught me a delicious way to make asparagus. She cuts each spear inti 1/2" pieces and sautes them in olive oil with mustard seeds and a bit of salt. It really is very different, simple And delicious.
Hey like this so John can see that I've been watching his videos since I was 12 years old. I'm 18 now. Now that's a fan.
Heyit'smec Hey me too!
Heyit'smec yeah, same. All my favorite dishes, are his creation tbh.
Cool!
First one for me.
He is great!
I'm such a chump
I was already 15 for my first episode....
We all have to start somewhere, Maddy.
"Green plants starting to sprout up through the cold dark soil" Really great line, I'm glad you gave her credit for such a cool observation.
I love asparagus...I'm gonna try it but I think I'll try shredding it to see if it holds together better
Check out the recipe for Gordon Ramsay's "Halloumi, Courgette, and Herb Cakes". This recipe reminded me of that quite a bit, although I do think this one is a little bit less thought-out, but Gordon shreds the veggies for the cakes.
keyia I like to add some cooked quinoa into my zucchini cakes.
I made these today. I did not add the cheese and changed the bread crumbs out with chickpea flour. I also added crushed red pepper flakes and garlic powder. Came out wonderful. They held together during cooking. I chopped up the asparagus finer as suggested.
Its spring, expecting another blizzard tomorrow, when the 2 feet of snow still on the ground hasn't melted yet lol. Love the videos Chef John, you shine light on the gloomiest of days.
No fork don’t lie?
Also a salmon pattie plus asparagus pattie sandwich would make my dreams come true,
"When a young man's fancy turns to thoughts of love, and also experimenting with vegetables, but of course not at the same time...but anyway the point is..." - I almost fell off my chair! I love this guy's videos and his sense of humor!
You're going to love growing asparagus when you get your farm. The spears can grow up to 18" before they turn woody. I almost never trim them but instead peel the bottom to get the tough skin off. Underneath is perfectly tender edible asparagus. No waste.
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.
Hey Chef John... I would like to thank you for showing me so many of your great recipes... Because of you, now my family thinks I'm some sort of master chef lol... I am a great cook after all before I was a long time subscriber... But you inspired me to cook at a chef level... My oldest brother hates to admit I'm the better chef lol... But that's another story lol... Again... Thanks again... Always a pleasure to watch your videos... God bless😎
J Smooth Me too! My 😂 I’m using Chef John’s recipes at least 3 times per week! My family loves it!
Tanya That's great... I'm glad to hear that... I thought I was the only one lol... Chef John's recipes always come through with a blast lol... Technique, Presentation, and most important, Taste...
Yep! This just got me out of bed and into my kitchen to take care of the Asparagus Bundle currently chilling in the fridge!... Thank you Brother, this looks delicious and I'm looking forward to enjoying this dish!....
I made these yesterday! The mix made enough to make 6 good sized patties. I went over the edge and added a little onion powder and dill to half. Oh, that was a good idea!. Next morning for breakfast, I made myself an over easy egg and had it with a warmed up dill pattie. OHHHH! That was a good idea too! LOL!!!!
you are the brittany of your spears!! love it. and i love asparagus, so will try this recipe.
Chef, you truly are the best on RUclips
I just made these a lazy way by pulsing the asparagus in the food processor a few times, and they came out great. Thanks for an awesome recipe, chef John!
Hello from England! Still quite wintery here but st George's day (23rd April) not too far away. This usually marks the beginning of our asparagus season. Love your recipes and ideas and cant wait to enjoy these beauties.
your voice and recipes cheer up my day
I couldn’t have imagined anything better than grilled fresh asparagus. Fortunately, you have a much netter imagination than I have. Thank you Chef John!
thank you for teaching people how to salt food correctly, it drives me mad that people still demonise sodium based on 50 year old data that has been debunked yet say nothing about the 200% daily recommended amount in fries
you need salt in your pasta water, you need salt in your vegies
you need to add almost an uncomfortable amount, when you think you've added too much... thats how much you need to add
You are right in what you're saying, but Chef John added the salt to the water a little too early,.You should wait till the water comes to a boil, then add the salt. This is because of the salt s reaction to the metal in the pot, it can harm the bottom of the pot
I’m guilty of under salting. I literally gasped when he dumped the salt into the water. It was uncomfortable for sure.
eh, its stainless, it'll be fine
@@captainjohn51 any evidence to this "harm"?
This recipe is so good! Cooked it several times with awesome results. Today's attempt at mixing it up with bell peppers (2:1 asparagus:peppers) came out very good as well!
After all, you are the Spartacus of your Asparagus. I've tried most of your recipes and they are all good. Thank you!
AsparaBORGers. The collective
I'm making this one for my wife and me this evening. I'll be doing hollandaise.
Love your channel, and it has given us some great results. Made the Peposo last weekend, and after the requisite cooking time, it turned out delicious. Made that one using your recipe for polenta, another great one.
I'm working myself up to trying the lamb shanks, but that one is going to require a trip to a grocer a few miles off that has those in stock.
Thanks for the content!
chef john, you sir, are a national treasure! i have no idea how you keep coming up with new material year after year after year!
I made them, topped with a Bechamel sauce.. sooooo good. I sometimes place a thin slice of hard boiled egg on top of the Bechamel sauce I made. Awesome👍👍👍
these are right up my alley...i've been toying with frittatas and egg foo youngs. wonderful and easy foods.
Thank you Chef! I just made a batch of this! Me and my guests were blown away. This is 5 star ⭐ with a small salad, bread and a cocktail. I just substituted the mayo with shrimp chilli paste💥
These look utterly delightful! I normally just eat asparagus by blanching them and drizzling olive oil, but this is going to get given a go.
These were excellent. As it’s close to Passover and I had no breadcrumbs- I did find a bit of pancake mix to use in place. Excellent recipe. Next time I’d add a bit of grated onion. This was quick and easy. Thanks 💕
Chef John, I've made this dish for my vegetarian wife but added 2 tbs. of chopped Kalamata olives. Outstanding. And, you are right...the asparagus does need to be fine chopped.
Always brings a smile to my face watching these recipes, thanks!
I'd love to see your take on a classic sausage breakfast sandwich!
Crafty Gaming I think he already did
Take his classic breakfast sausage recipe, and add it to a biscuit.
I made these today. They were fantastically delicious! Thank you, Chef John! ❤️🤗
Chef John with all kindsa goodies and tips today! This looks outstanding on a UltraHD tv. This is going to change cooking completely. Thanks for the videos chef John, I cook mostly with your receipes.
This is so simple! I would love to make these as a snack, will probably do so when I go home for spring break.
Reading the comments, barely anyone caught that intro joke. Maybe for the better ;O)
It caught me off guard!
And was like oh no
Oh I caught it and came looking for people that noticed it too haha
Spoken like a man with experience, no less.
misterioes89 🍆🍆💦💦🍑🍑
Me too! It made me do a "Wait, what?! LOL!!"
I love this channel. I think I found it while searching for french omelette instructions, which btw were fantastic. These asparagus patties are on my list to make today! Can't wait.
Chef John thank you so much for every single recipe you have posted here for us!! I am so happy that I located your video tube channel!! I was hunting for how to make a Greek.. lamb beef gyro.. so I went to your blog to search for it and I did find how to cook a roasted leg of lamb so I'm going to do this and use this dish's lamb meat to make my gyro sandwich.. with one of your beef recipes. Located your ground pork and beef... Yet, I really want to use your delicious recipes to make my gyro out of freshly sliced lamb and beef together🤗
Too, I'm going to make the excellent Greek sauce that you demonstrated how to make.. can't wait to make both because I know I'm going to absolutely love All**😀 You are a spectacular amazing chef!!!! I will be cooking many things from here indefinitely😀
I love this guy, he is so entertaining he should have his own show his own cooking show on national television.
Best Chef on the net 😊
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.....
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
Your experiment has been my family tradition since 1959.
#Pattyable
tried these. super simple, quick, healthy & tasty. luv it
I‘m lazy, I think I‘ll make those in a muffin tray 🙂
Not as crispy, but great for mealprep! What a perfect spring dish!
Hi Chef John, I've clearly come late to this one! Found it while looking for an entree for an Italian themed Dinner Party. Thinly slicing up 650g of asparagus was quite a chore, so when it came to cooking 16 patties I had an idea to use silicon egg rings, it worked a treat - very neat and evenly sized. I served them with your lemon aioli and sweet chilli sauce. They were the hit of the night; I gave you credit for the recipe which I plan to do again as soon as my right wrist recovers from turning 50 or so brittany spears into some 2500 b r I t t a n y slices.
I like the thought of asparagus bringing thoughts of baseball .I am also eagerly waiting for opening day.
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!
No one:
Chef John: “Asparagus Patties!!”
I have never, ever, had my fill of asparagus even though it grows wild in the ditches up here. Literally. Grows wild. In the ditches. Even with that, I still can't get my fill. I haven't ever even had enough to freeze or can it, I love it that much. I will say that this recipe takes me by surprise. I would have never thought to fritter it. Maybe (possibly) if I find enough this spring, I'll try this. Thanks for the recipe, Chef!
In ditches? Wow. Here in the UK, if we're making an asparagus bed, we make it of sandy soil and raise it so it doesn't get too wet. Where is 'here', BTW? I'm coming!
Iowa. Specifically northern Iowa. The ditches I'm talking about are rural and line the gravel roads. There's one stretch I pick that is so full of asparagus that I'm literally stepping on it as I'm picking. That's why I've never bothered putting in a bed. On the other hand, the Morel mushroom grow better in southern Iowa. It's a trade-off.
Jeez... Morels, too.... I'm definitely coming!
They look delicious!
Made this yesterday for Thanksgiving. They are great. Will make this again.
EARLY CREW! YOU ARE THE SAINT OF YOUR PATTIES!
Zach Z good one!
What a coincidence! It must be asparagus day! I made grilled asparagus for my kids and they loved them! I’ll try this tasty recipe, this weekend! 😀
2:40 - That is why nobody should ever rely on cups. Use scales and weight.
Yay for you John!! What a great idea!! Going to the market now for asparagus & lemon.
I won't lie this guys voice put me in a trance. After about 8 minutes I noticed I was almost foaming at the mouth. Honestly 8 minutes of my life I'll never get back.
instead of cutting off the end, depending on the type of asparagus, you can use a carrot grater to take off the woody bits and reveal a nice center which can be saved instead of wasted. made this recipe tonight and was great. we went a bit heavy on the parmesan and bread crumbs to add a bit of comfort and pleasure during the confinement
Tip: Try flipping the food onto another fresh spot on the pan so it gets the coating layer of oil like the first one did. It also may be hotter because the food was not soaking up the heat in that first spot. Or, I’m just over thinking things again!!!
Great recipe idea! Asparagus is on sale at Fry’s Kroger right now so I will definitely try this!!!
Very original! I'm going to make it. I have lots of asparagus starting to come in from the garden.
When I cooked this I added a little fermented lemons Fantastic !
Craig Marston we
I'm glad you acknowledged the annoying zest. One of the reasons I love this channel!
They look absolutely delicious! !
Really wanna try this with white asparagus! yum!
Just used your recipe to make sliders with caramelized onions, so delicious! Thanks dad
Yum I think I’ll add some crab to mine, just for the heck of it...just a little. I wonder what that would be like,
Jude Frazier wonderful I Imagine, let us know.
Chef John, you are a class act.
I love Chef John's channels/outlets - he's pretty amazing! tip on Asparagus I learned from watching Julia Child....(I used to be an asparagus-snapper). Take off the bottom 1/8 inch of the stalk (the nasty dry bit) use a veg peeler and pair down the tough part of the stalk so it's to the point it's as tender as the top part of the stalk. Increases your yeild and looks really great when serving. Wouldn't be necessarry for this recipe, just a tip I learned that actually is pretty great and wanted to share.
Generally, we saute or roast our asparagus. This is a neat new prep! Thank you Chef John!
Fried mine in ghee, topped with poached eggs and bernaise. Fantastique!
FOR THE LOVE OF WHATEVER GOD YOU WORSHIP! You must keep cooking! My kitchen is hot as hell and I keep using your ideas, Your butter sauce is awesome! This is next!
That looks like a healthy snack for kids!
I’m Chinese and my parents do this with every vegetable! They even do this with chives for a yummy savoury pancake
A Kitchen Master. Thank you John.
Looks wonderful. They remind me of zucchini fritters in their appearance. I bet a little bit of lemon in the batter would have been wonderful along with some of your suggested hollendaise -you are an inspiration! I can’t wait to give these a try!Thank you.
My girlfriend and I love your channel and website, thanks for what you do!
My Grandma use to make creamed asparagus on toast. So good!
That is absofrickenlutely BRILliant! OMG, this is so good and such a new and interesting way to serve asparagus!
A stroke of genius! And poetry too!
YOURE THE BRITNEY OF YOUR SPEARS yesssssss i love you so much
This will be our Easter dish! Thanks for the new and improved asparagus, Chef John! With grated lemon zest... Yum
Asparagus latkes?! Who'd have thunk it? I'm going to have to give these a try this season.
Thoughts of love and experimenting with vegetables... Ah, some good old vegetable loving.
A recipe cook (I don't understand actual chemistry), I followed this one closely, except adding a 3rd egg (parmesan / bread crumb mixture was too dry). They came out of the pan looking exactly like the video, and were delicious!!
looks lovely, want to try that now
Tried this recipe - simple, yet delicious 😋Thanks chef John 🤗
This looks utterly delicious
My wife said she's going to make these to serve at her tea candlelight rose party she said they look delishious and bet they taste amazing.tks for sharring
I'm going to try this for breakfast with a couple of eggs on top. Looks yummy, Chef John, thank you.
Thanks for the idea, came out great in my own kitchen too. Though I made a couple of my own changes. Keep the good ideas flowing
I just ate an amazing grilled cheese, and now you make me want to eat asparagus. Thanks a lot chef John!
Looks like Chef John got a lovely new cutting board!
I am the Britney to my Spears.!! Your videos make me so happy😊