Asparagus Fritters

• 2 bunches medium asparagus spears, peeled at the base (about 22 spears)
• 5 large eggs
• 1/2 cup grated Grana Padano or Parmigiano-Reggiano
• 1/2 small onion, finely chopped
• 1/4 cup fine dry bread crumbs
• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt, plus more for seasoning
• Vegetable oil, for frying

1. Bring a large pot of salted water to a boil.
2. Add the asparagus spears, and cook until tender but not mushy, about 8 minutes.
3. Drain, and rinse under cold water to cool them down.
4. Drain and dry the spears, and cut into 1/2-inch pieces.
5. Whisk together the eggs, grated cheese, onion, bread crumbs, flour, and salt in a large bowl.
6. Stir in the asparagus pieces.
7. Heat 1/2 inch vegetable oil in a large skillet over medium heat.
8. (The oil is ready when a drop of batter sizzles on contact.)
9. Drop 1/4-cup rounds of the asparagus batter into the hot oil, flattening if necessary, to make flat cakes.
10. Cook until golden on the underside, about 2 minutes, then flip, and fry until the fritters are cooked through, about 2 minutes more.
11. Drain the fritters on paper towels, and season with salt.

base, eggs, onion, bread crumbs, flour, kosher salt, vegetable oil

Taken from www.epicurious.com/recipes/food/views/asparagus-fritters-385194 (may not work)