- 2 c. thinly sliced asparagus PLUS 1/2 c. of asparagus tips.
- 1 bunch scallions, both green and white parts, thinly sliced
- 1 c. cheese, either coarsely grated or crumbled*
the asparagus or cook in a little boiling water until just barely
tender, then immediately rinse under cold water until the pieces are
cool. Drain thoroughly on a tea towel. Reserve the tips separately for
Add the cooled asparagus pieces, the scallion and the cheese to the beaten egg mixture, stirring to make sure everything is well combined and there are no lumps.
Garnish with the reserved tips.
*Many kinds of cheese work well in this, from Swiss and Gouda to chevre and Feta.