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Asparagus Egg Croquettes

Asparagus Egg Croquettes

Makes 14-16 croquettes


  • 1 1/2 c asparagus, chopped
  • 1 1/2 c boiling, salted water
  • 2 Tbsp butter
  • 4 Tbsp flour
  • 1 c milk
  • 1 tsp. salt
  • 3 hard-boiled eggs, chopped
  • 1/2 tsp dry tarragon
  • 1/4 tsp black pepper
  • 3/4 c cracker meal
  • 1/4 c olive oil
  • lemon slices and chopped parsley for garnish


  1. Drop asparagus into the boiling salted water and simmer 3 minutes, or until fork tender. Drain and set aside.
  2. In a medium saucepan over medium low heat, melt butter. Stir in flour until bubbly.
  3. Using a whisk, mix in the milk and salt. Cook, whisking constantly.
  4. When it thickens and begins to bubble, stir for one more minute over low heat.
  5. Remove from heat and add asparagus, chopped eggs, tarragon and black pepper. Mix lightly.
  6. Chill thoroughly.
  7. Form into balls or logs.
  8. Roll in cracker meal.
  9. Heat oil in a medium skillet over medium heat and fry the croquettes a few at a time until browned on all sides, turning a few times. (Do not crowd the skillet or the croquettes will not brown properly.) Drain on paper towels.
  10. Serve hot with mashed potatoes or on a bed of steamed rice. Garnish with lemon slices and chopped parsley.

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