Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Savory Ricotta & Snow Pea Fritters Fill 1 Created with Sketch.

with Roasted Asparagus, Pea Tips & Fried Eggs

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
Savory Ricotta & Snow Pea Fritters with Roasted Asparagus, Pea Tips & Fried Eggs
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

Ba hero

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 anytime with a week's notice, and delivery is always free. 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: