Subj : Attribution
To   : Dave Drum
From : Sean Dennis
Date : Tue Oct 21 2025 18:24:58

Hello, Dave!

Replying to a message of Dave Drum to Sean Dennis:

 DD> I put "credits" on ther recipes I post as a matter of courtesy (and
 DD> sometimes as a matter of assigning blame). It costs nothing either
 DD> way.

I know.  I'm one of those who believes in gining credit where credit is due.

 DD> I'd probably find something to swap for the squash, as well. These
 DD> "fat free" folkers forget that fat carries flavour. Really. Of course
 DD> you can get ridiculous with it.

Yeah, that's why marbled steaks are so delicious!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus Patties
 Categories: Appetizers, Lunch, Snack
      Yield: 2 Servings
 
      1 lb Asparagus
      3 ea Scallions, sliced
      1 tb Oil
      1 ts Basil
    1/4 c  Almonds or walnuts
    1/2 c  Breadcrumbs
    1/2 ts Salt
    1/4 c  Cooked rice or bulgur
      2 tb Stock or water
 
  Trim asparagus & cut spears into 1/4" pieces.  Steam till tender.  Set
  aside to cool.
  
  Saute scallions in oil until soft & stir in basil.  Set aside.
  
  Preheat oven to 250F.
  
  Place almonds on a baking sheet & toast until lightly browned.  Grind
  to a fine meal in a food processor.
  
  In a mixing bowl, combine almond meal, breadcrumbs, salt, rice & stir
  in the stock.  Add steamed asparagus & scallion mixture.  Mix well.
  
  Heat a lightly oiled griddle over medium-high heat.  Drop by
  spoonfuls onto the preheated surface & spread to form patties.  Cook
  until brown on each side.  Serve hot, stuffed into pita breads with
  slices of tomatoes & sprouts.
  
  Adapted from "Vegetarian Gourmet" Spring, 1994
 
MMMMM

-- Sean

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