1 lb. asparagus
2 or 3 green onions, chopped
2 tbsp. oil
2 tbsp. chopped parsley or coriander leaves
1 tsp. basil
1/4 c. toasted almond meal
1/2 c. bread crumbs
1/2 tsp. salt
1/4 c. cooked bulgar wheat or rice
2 eggs, separated

Slice asparagus lengthwise and cut small. Steam just until tender. Saute onions in oil until soft. Add parsley, stir to wilt. Combine almond meal, bread crumbs, salt and cooked grain. Stir in beaten egg yolks. Add the steamed asparagus, making sure it has cooled somewhat so that it doesn't cook the eggs.

Stir in the onions and herbs. Beat egg whites until stiff and fold into asparagus mixture. Heat a lightly greased Teflon skillet or well-seasoned iron one. Drop batter by spoonfuls and spread to form patties, brown on each side over medium heat. Makes about 8 patties.