Savory Ricotta & Snow Pea Fritters with Roasted Asparagus, Pea Tips & Fried Eggs

Savory Ricotta & Snow Pea Fritters

with Roasted Asparagus, Pea Tips & Fried Eggs

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Of all the classic French pairings, asparagus and eggs are one of our favorites. The delicate flavor of the asparagus finds its natural partner in the velvety egg yolk. In this dish, we’re taking that lovable duo and serving it atop ricotta and snow pea fritters. The fritters’ heartiness fills out the dish. The slight nuttiness of the millet in the fritters adds balance while the snow peas echo the tender crunch of the asparagus. This dish is a wonderful way to celebrate the season.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Savory Ricotta & Snow Pea Fritters with Roasted Asparagus, Pea Tips & Fried Eggs
Title
time-saving
tips & techniques
Cook the millet:
1 Cook the millet:

Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the millet and cook 12 to 14 minutes, or until tender. Drain thoroughly and transfer to a large bowl.

Prepare the ingredients:
2 Prepare the ingredients:

While the millet cooks, wash and dry the fresh produce. Thinly slice the snow peas crosswise. Snap off and discard the woody ends of the asparagus. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra).

Form the fritters:
3 Form the fritters:

To the bowl of cooked millet, add the flour, lemon zest, snow peas, ricotta cheese, baking powder, half the shallot, half the Parmesan cheese and ⅓ cup of water. Stir to form a stiff batter; season with salt and pepper. Divide the batter into 6 equal-sized scoops and transfer to a plate.

Cook the fritters:
4 Cook the fritters:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Working in batches if necessary, add the scoops of batter, leaving about 2 inches between each. Using a spatula, flatten the scoops to about a ½-inch thickness, leaving some space between each. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Roast the asparagus & make the dressing:
5 Roast the asparagus & make the dressing:

While the fritters cook, place the asparagus on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 2 to 4 minutes, or until bright green and tender. While the asparagus roasts, in a medium bowl, combine the remaining shallot and Parmesan cheese and the juice of all 4 lemon wedges; season with salt and pepper. Whisk in 3 tablespoons of olive oil until thoroughly combined.

Fry the eggs & finish your dish:
6 Fry the eggs & finish your dish:

In the pan used to cook the fritters, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Remove from heat. In a large bowl, combine the pea tips and enough dressing to coat the salad (you will have extra dressing). Toss to coat; season with salt and pepper to taste. Divide the fritters between 2 dishes. Top with the dressed pea tips, roasted asparagus, fried eggs and remaining dressing. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the millet:
1 Cook the millet:

Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the millet and cook 12 to 14 minutes, or until tender. Drain thoroughly and transfer to a large bowl.

2 Prepare the ingredients:

While the millet cooks, wash and dry the fresh produce. Thinly slice the snow peas crosswise. Snap off and discard the woody ends of the asparagus. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra).

Prepare the ingredients:
Form the fritters:
3 Form the fritters:

To the bowl of cooked millet, add the flour, lemon zest, snow peas, ricotta cheese, baking powder, half the shallot, half the Parmesan cheese and ⅓ cup of water. Stir to form a stiff batter; season with salt and pepper. Divide the batter into 6 equal-sized scoops and transfer to a plate.

4 Cook the fritters:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Working in batches if necessary, add the scoops of batter, leaving about 2 inches between each. Using a spatula, flatten the scoops to about a ½-inch thickness, leaving some space between each. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Roast the asparagus & make the dressing:
5 Roast the asparagus & make the dressing:

While the fritters cook, place the asparagus on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 2 to 4 minutes, or until bright green and tender. While the asparagus roasts, in a medium bowl, combine the remaining shallot and Parmesan cheese and the juice of all 4 lemon wedges; season with salt and pepper. Whisk in 3 tablespoons of olive oil until thoroughly combined.

6 Fry the eggs & finish your dish:

In the pan used to cook the fritters, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Remove from heat. In a large bowl, combine the pea tips and enough dressing to coat the salad (you will have extra dressing). Toss to coat; season with salt and pepper to taste. Divide the fritters between 2 dishes. Top with the dressed pea tips, roasted asparagus, fried eggs and remaining dressing. Enjoy!

Fry the eggs & finish your dish: