Fresh Asparagus Patties - Food Wishes 

Check out the recipe: www.allrecipes.com/Recipe/263454/Fresh-Asparagus-Patties/

I laughed out loud at "brittney of your spears." It was a wonderfully unexpected twist on your usual pun format.

I always like those brief glimpses of chef in the metal bowls and pans :D

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 ?!

"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.

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.

No fork don’t lie? Also a salmon pattie plus asparagus pattie sandwich would make my dreams come true,

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.

"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!

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.

okay but consider; toasted sesame seed bun, some thinly sliced dill pickles, mayo, asparaburgs.

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.

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.

AsparaBORGers. The collective

Chef, you truly are the best on RU-vid

Always brings a smile to my face watching these recipes, thanks!

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 love asparagus...I'm gonna try it but I think I'll try shredding it to see if it holds together better

I love this guy, he is so entertaining he should have his own show his own cooking show on national television.

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😎

No one: Chef John: “Asparagus Patties!!”

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!

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.

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.

Your experiment has been my family tradition since 1959.

This is so simple! I would love to make these as a snack, will probably do so when I go home for spring break.

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!....

Reading the comments, barely anyone caught that intro joke. Maybe for the better ;O)

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!!!!

After all, you are the Spartacus of your Asparagus. I've tried most of your recipes and they are all good. Thank you!

you are the brittany of your spears!! love it. and i love asparagus, so will try this recipe.

I made these today. They were fantastically delicious! Thank you, Chef John! ❤️🤗

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💥

2:40 - That is why nobody should ever rely on cups. Use scales and weight.

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'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'm glad you acknowledged the annoying zest. One of the reasons I love this channel!

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.....

your voice and recipes cheer up my day

EARLY CREW! YOU ARE THE SAINT OF YOUR PATTIES!

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!

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.

A stroke of genius! And poetry too!

These are definitely going to be a new family favorite!! We love asparagus!! Tfs 💙

Those look pretty good!

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

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,

I just ate an amazing grilled cheese, and now you make me want to eat asparagus. Thanks a lot chef John!

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!

That is absofrickenlutely BRILliant! OMG, this is so good and such a new and interesting way to serve asparagus!

Yay for you John!! What a great idea!! Going to the market now for asparagus & lemon.

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 like the thought of asparagus bringing thoughts of baseball .I am also eagerly waiting for opening day.

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😀

Thks will make this forsure!!! And as always, I enjoy!😀

In most videos, Chef will take a bite or two. You know it's good when he doesn't stop taking bites :D

Generally, we saute or roast our asparagus. This is a neat new prep! Thank you Chef John!

Just made these. Awesome. Just awesome.

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.

Wow, beautiful and unique recipe! Thank you for sharing. :)

crazy perfect timing. I was wondering how I could have fun with all the excess asparagus in my fridge tonight. thanks buddy

these are right up my alley...i've been toying with frittatas and egg foo youngs. wonderful and easy foods.

tried these. super simple, quick, healthy & tasty. luv it

My girlfriend and I love your channel and website, thanks for what you do!

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! 😀

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.

Dear Chef John, This was one of your better intro monologues lol. Thanks for that haha

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!

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

These look sooo good!

That Spears pun was so GOOD

They look absolutely delicious! !

Tried this recipe - simple, yet delicious 😋Thanks chef John 🤗

Yum! I'm gonna try this recipe this weekend

When I cooked this I added a little fermented lemons Fantastic !

Chef John, you are a class act.

Asparagus latkes?! Who'd have thunk it? I'm going to have to give these a try this season.

Thanks for sharing another great recipe. Love the channel.

This will be our Easter dish! Thanks for the new and improved asparagus, Chef John! With grated lemon zest... Yum

YOURE THE BRITNEY OF YOUR SPEARS yesssssss i love you so much

Well amazing again. Thanks for making it simple

“You’re the Britney of your Spears”, that was one of your best puns! I’m definitely make Asparagus Patties tomorrow. 👍🏼♥️👏🏼👏🏼👏🏼

Ah, I love when you go crazy during asparagus season :) These were really good. I tried a batch with some sauteed onion thrown in the mix and they were amazing.

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.

Ah, asparagus! I used to hate it. Then my mom discovered roasting it, and now I'm an asparagus junkie! Thanks for adding a new asparagus recipe to my repitoire, Chef John!

#Pattyable

Thank you, Chef John! I love asparagus. ☺️

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 💕

These look amazing

looks lovely, want to try that now

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!

Made this yesterday for Thanksgiving. They are great. Will make this again.

That 'oops I did it again' caught me out! I did lol at that one. Gotta love Chef John.

Best Chef on the net 😊

A Kitchen Master. Thank you John.

Really wanna try this with white asparagus! yum!

Very original! I'm going to make it. I have lots of asparagus starting to come in from the garden.

Made it! Delicious.

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!

Just used your recipe to make sliders with caramelized onions, so delicious! Thanks dad