This recipe was a happy accident. What was originally supposed to be a Shrimp & Asparagus Pesto Pasta became the following recipe when I accidentally dropped the spaghetti down the drain when trying to strain out the pasta water. 🤦My husband and I agree, though, we would make this again on purpose.

SERVES 6 as an appetizer or 3 as an entree

Ingredients:

• 1 lb cooked shrimp
• 1 lb cooked asparagus
• 1/2 (gluten-free) bread crumbs (keep more on hand just in case)
• 2 medium eggs
• salt and pepper to taste
• 3 tbsp avocado oil
• 1/2 c pesto
• 1 tbsp mayo
• microgreens of choice
• pickled red onion (optional)

Directions:

1. Chop the shrimp and asparagus into small pieces.
2. Combine shrimp, asparagus, breadcrumbs, eggs, salt, and pepper in a medium bowl until the mixture is easily formed into 6 medium patties.
   • If the mixture is too dry and crumbles apart when trying to form the patty, whisk an egg in a small cup and add a little at a time until the patties are easily formed.
   • If the mixture is too wet, gradually add a little more breadcrumb until patties are easily formed.
3. In a preheated cast iron skillet, add avocado oil to the pan.
4. Gently place patties into the pan (I usually do two at a time), and let them cook for 2-4 minutes. Then flip the cake to cook for an additional 2-4 minutes. Patties should be golden brown.
5. Remove fritters and allow to drain on a large paper towel-lined plate, and repeat step four until all cakes are cooked.
6. While the cakes cool, whisk together 1/2 c pesto and 1 tbsp mayo in a small bowl. Serve sauce alongside cakes and top cakes with microgreens.
7. Enjoy!