Fresh asparagus patties

Bring well-salted water to a boil on high.

Trim the woody bottoms of the asparagus; cut the spears in half to fit the pan.

Blanch 2 to 3 minutes depending on thickness.

Transfer to very cold water and cool completely.

Grate one ounce of pecorino on a microplane.

Drain the asparagus well and slice it into very small pieces.

In a bowl add a big pinch of salt, black pepper, cayenne, the grated cheese, dry bread crumbs and a beaten egg; mix, adding a second egg if needed to bind.

Portion with a scoop into a little olive oil over medium heat; flatten with a fork; cook about 4 minutes per side until browned and cooked through.

Top with a spoon of lemon aioli and lemon zest.