I love asparagus and cook it many different ways, and on my visit with the Maugeri family, one of the oldest and largest family produce farms in New Jersey, I discovered this delicious recipe. I was told it is a family recipe handed down through three generations, and I am delighted they shared it with me so I can share it with you.

　　

Ingredients

makes 10 to 12 fritters

　　2 bunches medium asparagus spears, peeled at the base (about 22 spears)

　　5 large eggs

　　1/2 cup grated Grana Padano or Parmigiano-Reggiano

　　1/2 small onion, finely chopped

　　1/4 cup fine dry bread crumbs

　　2 tablespoons all-purpose flour

　　1/2 teaspoon kosher salt, plus more for seasoning

　　Vegetable oil, for frying

　　

Step 1

Bring a large pot of salted water to a boil. Add the asparagus spears, and cook until tender but not mushy, about 8 minutes. Drain, and rinse under cold water to cool them down. Drain and dry the spears, and cut into 1/2-inch pieces.

　　

Step 2

Whisk together the eggs, grated cheese, onion, bread crumbs, flour, and salt in a large bowl. Stir in the asparagus pieces.

　　

Step 3

Heat 1/2 inch vegetable oil in a large skillet over medium heat. (The oil is ready when a drop of batter sizzles on contact.) Drop 1/4-cup rounds of the asparagus batter into the hot oil, flattening if necessary, to make flat cakes. Cook until golden on the underside, about 2 minutes, then flip, and fry until the fritters are cooked through, about 2 minutes more. Drain the fritters on paper towels, and season with salt.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.