Asparagus Balls: the recipe for a delicious and light dish

Asparagus balls are an easy, tasty appetizer recipe you can enjoy during the spring season. Crispy on the outside and soft on the inside, asparagus balls are really easy to make.

Simply blanch the asparagus, then blend them and mix them with eggs, grated parmesan cheese and breadcrumbs. Fry them in boiling oil and serve very hot.

They're perfect as appetizer, or light, vegetarian main dish to enjoy for an aperitif or a dinner with friends. So let’s find out how to make asparagus balls by following our step-by-step recipe.

Tips 

Once you have boiled the asparagus, drain and let them cool in a bowl with water and ice. In this way they will keep a beautiful bright green color.

For frying, choose peanut seed oil, it is an oil characterized by a smoke point that exceeds 200°C/390°F and it is also among those oils that alter the taste of food less during frying. The optimal cooking temperature is between 170-180°C/335-355°F, for a better result use a cooking thermometer.

It is best to fry a few asparagus balls in a large pan or wok at a time, just to prevent the temperature from getting too low.

For a lighter version, you can also bake your asparagus balls in the oven. Place the asparagus balls in a pan, lined with a sheet of parchment paper, then sprinkle them with a drop of oil spray, salt them and bake at 180°C/355°F for about 20 minutes, or until golden brown. You can also cook asparagus balls in a pan, always with a drizzle of peanut seeds oil.

For tastier asparagus balls, you can add cubes of bacon or small pieces of cheese such as provola cheese or scamorza cheese.

How to store Asparagus Balls

The asparagus balls can be stored in the refrigerator, closed in a special airtight container, for about 2-3 days. Before serving, heat them in the oven or the microwave for a few minutes.

How to make Asparagus Balls

Step 1

Step 1

Start by cleaning the asparagus. Remove the toughest final part and peel them, using a potato peeler.

Start by cleaning the asparagus. Remove the toughest final part and peel them, using a potato peeler.

Step 2

Step 2

Divide the tips from the stems and then wash them thoroughly under cold running water.

Divide the tips from the stems and then wash them thoroughly under cold running water.

Step 3

Step 3

Blanch the asparagus in lightly salted water for about 10 minutes, then drain and let them cool in a bowl with water and ice.

Blanch the asparagus in lightly salted water for about 10 minutes, then drain and let them cool in a bowl with water and ice.

Step 4

Step 4

Blend the asparagus stems until you get a smooth and homogeneous cream, then pour it into a bowl and add the tips, cut into chunks. Add the breadcrumbs, softened in milk and well squeezed.

Blend the asparagus stems until you get a smooth and homogeneous cream, then pour it into a bowl and add the tips, cut into chunks. Add the breadcrumbs, softened in milk and well squeezed.

Step 5

Step 5

Add the egg yolk and a whole egg.

Add the egg yolk and a whole egg.

Step 6

Step 6

Complete with grated parmesan cheese, season with fine salt and black pepper, then mix perfectly until the dough is firm and homogeneous (if necessary, adjust the compactness by adding a little breadcrumbs).

Complete with grated parmesan cheese, season with fine salt and black pepper, then mix perfectly until the dough is firm and homogeneous (if necessary, adjust the compactness by adding a little breadcrumbs).

Step 7

Step 7

Shape into little balls slightly larger than a walnut.

Shape into little balls slightly larger than a walnut.

Step 8

Step 8

Flour the asparagus balls, then pass them in the remaining beaten eggs, and then in the breadcrumbs. Let the asparagus balls rest in the refrigerator for at least 15 minutes.

Flour the asparagus balls, then pass them in the remaining beaten eggs, and then in the breadcrumbs. Let the asparagus balls rest in the refrigerator for at least 15 minutes.

Step 9

Step 9

Fry the asparagus balls in plenty of boiling peanut seed oil, until they are golden brown. Drain the asparagus balls and let them dry on a sheet of absorbent kitchen paper.

Fry the asparagus balls in plenty of boiling peanut seed oil, until they are golden brown. Drain the asparagus balls and let them dry on a sheet of absorbent kitchen paper.

Step 10

Step 10

Transfer the asparagus balls to a serving dish and serve hot.

Transfer the asparagus balls to a serving dish and serve hot.