Asparagus Patties with Lemon Parmesan Corn

• 1 lb. asparagus
• 4 large Davidsons Safest Choice Pasteurized Eggs
• 1/2 cup Italian-style seasoned
• 1/2 cup grated BelGioioso Vegetarian Parmesan, plus additional for garnish
• 1/2 tsp. Eden Organic Garlic Powder
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 cup Eden Organic Safflower Oil
• 1 15.25-oz. can corn, drained
• 2 green onions, green parts thinly sliced
• 1/4 tsp. Eden Foods Organic Basil
• 2 Tbs. BelGioioso Vegetarian Parmesan
• 1 Tbs. lemon juice

1. To make Patties: Cook asparagus in large pot of boiling salted water 2 minutes, or until tender.
2. Drain, and cut into 1/2-inch pieces.
3. Beat eggs in large bowl.
4. Stir in breadcrumbs, Parmesan, garlic powder, salt, pepper, and asparagus.
5. Heat oil in large skillet over medium-high heat.
6. Drop 1 heaping Tbs.
7. of batter into oil for each patty, and cook 2 minutes per side.
8. Drain on paper-towel-lined plate.
9. To make Corn: Pour off all but 1 tsp.
10. oil.
11. from skillet.
12. Return pan to medium-high heat.
13. Add corn, green onions, and basil, and saute 5 minutes, or until corn is browned.
14. Transfer to bowl, and stir in cheese and lemon juice.
15. Serve Patties topped with Corn.

asparagus, eggs, italianstyle seasoned, vegetarian parmesan, garlic, salt, freshly ground black pepper, safflower oil, corn, green onions, basil, lemon juice

Taken from www.vegetariantimes.com/recipe/asparagus-patties-with-lemon-parmesan-corn/ (may not work)