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asparagus croquettes-serving dish and baking pan

Asparagus croquettes (baked or air fried)

  • Total Time: 20 minutes


  • 1 bundle asparagus (about 300 g)
  • 1 medium potato, chopped
  • 1 egg
  • 40 g Parmigiano, grated
  • 30 g milk, to soak the bread
  • 50 g bread, the crumb
  • 1 baby bell (or the equivalent of soft easy melt cheese), chopped
  • some Italian breadcrumbs


  1. Wash and cut the end part of the asparagus.
  2. Peel and cube the potato.
  3. In a pot of salted water, add the chopped potatoes and asparagus. Cook for 15 minutes or until tender.
  4. Drain. Cut the tips off the asparagus and set aside.
  5. In a mixer, puree the asparagus and the potato.
  6. Add the crumb of the bread to the milk and let soak.
  7. In a large bowl, add the pureed vegetables, the asparagus tips, the egg, the Parmigiano, the cheese, the crumb squeezed from the milk. Blend everything until smooth.
  8. If the mixture is too wet, add some breadcrumbs, if dry add some milk.
  9. In the meantime, prepare a plate with some breadcrumbs.
  10. Get a heaping tablespoon of the mixture in your hands and shape it into a croquette.
  11. Place it on the breadcrumbs and coat well. Place on a serving dish.
  12. Continue until all the mixture is finished.

Baking or air-frying the croquettes:

  1. Baking: Preheat the oven to 390° F (200° C). Brush olive oil at the bottom of a baking dish, place the croquettes distancing them a little, drizzle olive oil on top and bake for 20-25 minutes.
  2. Air frying: Brush the top pan with a little bit of olive oil, place the croquettes in, and turn it on. Cook for about 11-12 minutes, stopping midway to turn them over.


While making the croquettes, if the mixture is too wet add some breadcrumbs, if dry add some milk.

  • Author: Nicoletta
  • Prep Time: 20 minutes
  • Category: Appetizer, vegetarian
  • Method: Baking/Air frying
  • Cuisine: Italian
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