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When Natasha of 5 Star Foodie and Lazaro of Lazaro Cooks! announced that April’s 5 Star Makeover theme ingredient was white asparagus, my mind began racing with all the ideas of what to make. I had visions of almond-laced white chocolate white asparagus mousse, a delicate cream of white asparagus soup, white asparagus gratin, and the always delicious steamed white asparagus with hollandaise and fresh herbs.
Of course, first I would have to find my white asparagus, which is sometimes easier said than done.
I made a couple of phone calls and luckily found it on the second call I made; it wasn’t at my local Wegmans but I found it at a Wegmans only one town over! I got there and was prepared to pay some kind of outlandish price because after all, it is a bit of a specialty ingredient. It turns out that it was a mere $2.99 per pound, the same exact price as regular asparagus! (Wegmans, how I love you.)
With the elusive yet elegant beauty that is white asparagus in hand, I headed home and looked in my fridge for inspiration. There I found leftover risotto, Fontina cheese, and a bunch of scallions…and I knew what I was going to make. ;)
White Asparagus Risotto Cakes with Scallion Pistou
(Yield: 7-8 cakes)
1 1/4 cups prepared risotto, chilled (Basic Risotto recipe below)
1/2 lb (about 10-12 medium spears) white asparagus, rinsed
1 TB olive oil
2 oz Italian Fontina cheese, grated (a little over 1/2 cup grated)
2 scallions, thinly sliced (white and green parts)
1 large egg white
3/4 cup Panko (Japanese-style breadcrumbs)
Salt and pepper
Canola oil, for shallow frying
Scallion Pistou (recipe below)
Prepare Basic Risotto (recipe below) and refrigerate 2 to 24 hours.
Preheat oven to 400F and line a baking sheet with parchment paper or a silpat liner.
To peel and trim the asparagus, lay one asparagus spear on a flat surface, such as a cutting board. Use a vegetable peeler to peel off the outer layer starting just below the bud and going all the way down (if the asparagus is particularly thick or looks really tough, you can peel off 2 layers); once peeled, trim off the bottom inch. Repeat this process for all asparagus spears.
Spread the asparagus on the baking sheet, drizzle with olive oil, and sprinkle on a pinch of salt and pepper. Toss the asparagus around to coat each spear with oil, then arrange in a single layer. Roast until fork-tender and just starting to turn color (about 15 minutes), giving the pan a shake halfway through. Cool completely, then thinly slice.
Put Panko into a shallow bowl. Use your hands to combine risotto, asparagus, cheese, and egg white in a medium bowl. Scoop risotto mixture into 1/4 cup balls, flatten each ball into a patty, and roll each patty in Panko (save the extra Panko because you’ll roll the patties again before frying). Transfer the patties to a baking sheet, cover with plastic wrap, and refrigerate 30 minutes to 2 hours.
Generously coat the bottom of a large, deep-sided skillet with canola oil and turn heat on high. Roll the patties in Panko again. Once oil is hot, turn heat down to medium-high and fry the patties a couple minutes on each side until golden brown and crispy, flipping once. Transfer the patties to a paper towel-lined plate to drain any excess oil.
Serve with Scallion Pistou (recipe below).
Basic Risotto
(Yield: About 2 1/2 cups; serves 4-6 as a side dish)
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1 medium onion, diced
1 cup Arborio rice
1 1/2 tablespoons fresh lemon juice mixed with 2 1/2 tablespoons water
4 cups chicken or vegetable stock
1 oz Parmesan cheese, freshly grated (I grate mine with a microplane and it measures a little over 1/2 cup grated)
Salt and pepper
Bring chicken stock to a simmer in a medium saucepan over medium heat.
Heat oil and 1 tablespoon butter in a separate medium saucepan over medium heat (reserve the remaining 1 tablespoon butter for later). When the butter is melted, add the onion and cook until soft but not brown (about 5 minutes), stirring occasionally. Add the rice and a pinch of pepper and cook until slightly browned and nutty smelling (about 3-4 minutes), stirring occasionally. Add the lemon juice/water mixture and cook until evaporated (about 1 minute).
Turn heat down to medium-low. Add 1/2 cup hot stock to the rice, stirring constantly until the liquid is almost completely absorbed, then adding more stock in the same manner. Continue this way until the risotto is tender with just a slight bite to it (about 20-25 minutes). (You may need slightly more or less liquid to achieve this; if you run out of stock, you can just simmer some water.)
Turn off heat and stir in the cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste.
Serve immediately, or bring to room temperature and then chill to make risotto cakes.
Scallion Pistou (Inspired by The Epicurian Table)
(Yield: 1/3 cup)
1 small clove garlic, peeled
3 scallions, thinly sliced (white & green parts)
3 tablespoons chopped fresh parsley
1 1/2 tablespoons olive oil
Coarse salt
Add garlic and a pinch of salt to a mortar and pestle and crush until it forms a paste.
If you have the time to make it by hand, you can add the scallions and parsley to the mortar and pestle with the garlic/salt paste and grind until it forms a paste-like consistency, then gradually stream in the oil while continuously grinding. Taste and season with salt if desired.
If you’re pressed for time, you can make it in the food processor. Add the garlic paste, scallions, and parsley to the bowl of a food processor and pulse until it forms a paste, stopping the motor every so often to scrape down the sides of the bowl. Once the paste is formed, drizzle in the olive oil with the motor still running. Taste and season with salt if desired.
Serve as a garnish for White Asparagus Risotto Cakes (or on top of any soup you like!).
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Just getting to the makeover posts now having been away, and it makes me want to seek out more white asparagus so that I can make them all :) I just love the idea of a white asparagus risotto and making them into little cakes just makes it even better!
what an awesome dish, Faith! And you are very lucky your local store sells white asparagus that cheap… I have to go to the farmers’ market to find prices like those!
Wow, you sure have the magic touch, Faith. It’s takes a pro who knows what they’re doing to simply look in their fridge looking for inspiration and then 1 minute later know exactly what she’s going to make. This sounds amazing, my dear. Your cakes are fried to a perfect golden brown colour. The Scallion Pistou sounds wonderful too.
i can taste the scallion with the asparagus… great combination of flavors. And, I paid similarly for mine. I thin I got mine for $2.49 for a a huge bunch… about 20 spears or so. I’ll be making these since I love me some fritters/cakes of any kind!
Ok, everything about this recipe sounds incredible, but I think that I must make that scallion pistou today, if not right this minute. I love scallions on everything!
This is a great idea, incorporating what you have and I can see the delicate flavors all melding together.
Faith I just love your use of the ingredient here…and the Pistou looks wonderful. All around beautiful dish :)
You know, I see white asparagus at Whole Foods all the time, but I have never purchased it, as I’ve never been sure what to do with it. Maybe I should check it out next time!
I have never been a fan of Asparagus… after seeing these on 5 Star foodie sight… you have given me a huge reason to try it again.. thanks for this recipe they sound and look fantastic! Nice job Faith!
Asparagus risotto is one of my fave dishes that Mom makes. I love that you turned it into a patty!!!
Great dish! I’m really loving the sound of that scallion pistou.I was also pretty surprised at the price of white asparagus. With it being so rare and all, I definitely thought it would be a litte more pricey–glad that it wasn’t! :-)
Yum! I like the idea of a flat cake better than a ball. You get more crunch :)
Ah, how I wish we had a Wegman’s near us :P I love white asparagus as a nice treat, but you’ve taken it to a whole new level, Faith! I love your take on this veggie that has both class and taste (literally :) ). And the scallion pistou looks delicious! Wonderful recipe!
Faith, thank you so much for your sweet comment on my blog, I really appreciate it!
I made a lazy girls risotto for dinner tonight. I need to make the conventional one too.
I love risotto. I need to make these asap. Actually, can you freeze pack these to me? Just kidding.
Ooooeee! I love the sounds of these, Faith! :-) And I’m so glad you came by my blog today so I could know you were home again from your travels. :-)
What a great way to use up left over risotto. Looks lovely and delicious.
What a unique idea Faith! I love the flavors you incorporated – they sound so delicious together!
Oh, this is good, Faith. I love the idea of the creamy cakes with that wonderful white asparagus. The crispy coating makes it perfect. The great scallion pistou on the side is green and gorgeous… great dish for the group… everyone is so impressive.
Such a great way to use the asparagus. It looks so crispy and delicious!
Sound wonderful Faith. I like that pistou idea.
If there’s something I can truly appreciate about you over and above your great food creations you concoct…is your enthusiasm Faith ;o)
How I would love for some of my close friends to have the same anery and passion you so charmingly have.
Fabulous dish…especially with a somewhat difficult to find ingredient.
Ciao for now,
Claudia
asparagus is slowly growing on me (not literally, of course), and this is the first time i’ve ever seen it in cake form. very clever and delicious!
Great use of the secret ingredient! I love it when the contents of your fridge can inspire you to make something so unique and fun.
Hi Faith,
What beautiful photos and creative way to use asparagus! So glad to hear you were able to find white asparagus at our stores to complete your culinary creation. Thanks so much for the shout-out!
-Courtney
Wegmans Fresh Stories Blog
Courtney, Thanks so much for the comment! The shout-out was my pleasure…Wegmans never disappoints! :)
Although I try to eat local and it doesn’t grow in my area, I can’t resist buying asparagus when it shows up at my market every spring. I could make a meal of these innovative and delicious looking cakes, Faith. Off to the store now!
I love pistou and don’t have a recipe for it. Thank you so much. Your asparagus risotto cakes are brilliant and look so perfectly crispy!
Oh what a lovely recipe! I usually go pay an arm and a leg for risotto cakes at Whole Foods but these? These look far better. Thank you for sharing!
Oh..feels good to hear you back on my blog, Faith ;) just saw the earlier post and could see that you had fun time. I love Risotto and this one is a must try.
Beautiful little cakes and the scallion pistou sure intensifies their flavor!
I can’t tell you how much I appreciate this recipe. I love the flavors you’ve combined here and the way you’ve presented the cakes to us. It really is a lovely recipe. I hope you have a great day. Blessings…Mary
Absolutely lovely!! And how nice your asparagus was so affordable… Sadly, here in the midwest it was twice the price! Oh well- I paid it :) I love the risotto cakes- we make risotto a lot and I will have to try this with our leftovers sometime.
Faith–these look fantastic. I just bought a bag of Carnaroli Rice–like arborio–and was considering a Spring Risotto with asparagus and green onions, but your cakes look even better!
Welcome back, Faith! I hope you had a wonderful trip. LOVE your pictures from the souks. The markets look amazing with all the goods on offer. I can’t wait to see more pictures and hear all about your trip!
I love these! Crunchy cakes, yum, with the pistou … You are hereby invited to my next picnic!
I adore white asperagus! And I love risotto cakes – they are a favorite of mine from my catering days! They hold up well, most of the prep can be done in advance, and everyone loves them. This is such a great dish!
These look wonderful. Incredibly delicious and creative use of the white asparagus:)
Hi Faith, thanks a lot for the lovely comment…these cakes are a beauty..its a pity that it is not available at this part of the world. Hope you had a wonderful Easter.
I discovered recently that white asparagus is actually just green asparagus that has been picked early! So if anyone tries to charge you more for it, you should scold them.
These little cakes look absolutely delicious! What a wonderfully creative way to use it up!
Love that you’re back with tastiness!
I was thinking of making risotto balls soon, your really tempting me with these cakes Faith :)
This looks fabulous! I’m so getting into risotto since I discovered that you can make it in a pressure cooker! :D
Love your asparagus patties! They are so crunchy and great!
Beautiful creation, you were lucky to find some, I had to settle for jarred ones. Love the pistou too.
These look like great party food. And I can’t believe white asparagus was that cheap! You never see it for that price. You are soooo lucky! ;)
What a beautiful dish!
These look out of this world…please come cook them for me? :)
They look fantastic! The cakes look delicious.
Oh Faith, these asparagus cakes look delicious…and the scallion pistou just match perfectly with the cakes…yummie! Your pictures are gorgeous, very inviting. Have a great week :-)
perfection! You are such a pro- these risotto cakes are perfectly browned and totally ready for their close up! The scallion pistou looks AWESOME too! yummmm!
Those look so elegant but yet so yummy! Beautiful dish Faith!
You have so aptly described white asparagus as elusive but elegant in its own way.Love this idea of cakes..risotto rice makes everything wonderful.Looks swesome.
Oh my, Faith! You outdid yourself on this one!! Looks sooooooooooo good!!!
White asparagus is SO good- I’ve only had it a few times. I love the idea of making risotto cakes with it! Stretch out the goodness as far as possible. And the sauce looks delicious. A genius dish!
These look like something from a 5-star restaurant! Thanks for sharing, this looks like a keeper :D
LOVE the combination of flavours in this dish – beautiful!
this is so creative Faith! I would love to have some of this. I was having a difficult thinking what to make and your dish blew me off! Great job!
PS: I’m glad you finally found white asparagus!
Aha another great dish to make with my asparagus from the garden. Thanks. Diane
My my…what a perfect snack!! Great clicks!!
US Masala
Looks awesome prefect, nice appetizers.
The white asparagus risotto cakes sound fabulous, and the scallion pistou is just the perfect addition. Your pictures are gorgeous, I’m having trouble choosing for the roundup :) Do let me know which one you would prefer for me to use!
These sound so fantastic! The fact that this was made with leftovers and things you already had on hand is impressive… what a polished looking dish!
These asparagus/risotto cakes make my mouth water…! They look so delicious! And what a creative idea too!
Faith, these risotto cakes look so delicious, and it’s such a creative idea to do them like you did! You’re so talented in the kitchen and always an inspiration. Great flavor combo, too. Thanks for sharing!
Mmmhhh, that must be really good! A flavorful combination.
Cheers,
Rosa
Faith,
These risotto cakes look fantastic. Great way to use the white asparagus. Scallion pistou is a fabulous accompaniment. The only thing left is to get a sample.
Bravo!
These would have been so delicious with my salad! Love the scallion pistou. Wish we could all get together and have an asparagus smorgasbord!
Wow, your photos are beautiful. The cakes would a great way to use leftover risotto too. I can’t wait to try the scallion pistou!
Stevie, That’s so sweet, thanks so much! The main thing I do is shoot with natural light…I’ve found that it makes all the difference in the world!
These asparagus cakes look so good and seem very spring-like. I’ve never heard of scallion pistou but the recipe sounds similar to pesto: yum. This could be a really tasty starter at an elegant meal at home. I especially love your photographs! The lighting and arrangement of the dishes are very effective here. Do you do something special to acheive the result?
These are to die for!