Title: Asparagus latkes
 Categories: Vegetable
      Yield: 8 Servings
 
      1 lb Slender fresh asparagus
      1 sm Carrot; peeled, ends
           -trimmed
      2    Eggs (1 yolk-2 whites)
    1/4 ts Nutmeg
    1/4 ts Allspice
    1/4 ts Salt
    1/4 ts Pepper
    1/4 ts Marjoram
      1 ts Olive oil
      1 tb Minced parsley
  1 1/2 ts Minced garlic
    1/4 c  Minced onion
    1/4 c  Mashed unsalted dry curd
           -cottage or Ricotta cheese
    1/2 c  Matzo meal (about)
    1/8 ts Cream tartar
      2 tb Italian olive oil (about)
 
  Break off butt ends of asparagus. Fine-chop by hand, or with food processor fitted with steel blade.
  Scrape into bowl. Fine-grate carrots by hand, or cut into 1/2" rounds
  and fine-chop in food processor. Combine with asparagus.
  
  In sm. bowl, combine 1 egg yolk with seasonings, oil and parsley.
  Stir in garlic, onion and cottage cheese or ricotta (stir it up
  first). Combine asparagus mixture with batter. Add matzoh meal, a
  tablespoon at a time, stirring after each addition.
  
  Beat egg whites on high speed of elec. mixer until foamy. Add cream
  tartar and continue beating until stiff but not dry. Fold into
  pancakes.
  
  Cook the latkes in batches, 4 at a time, or use 2 lge. nonstick
  skillets, dividing oil. When oil is hot, over med. high heat, ladle a
  heaping tablespoon of batter for each pancake into the skillet,
  spreading to 3 inch diameter (pancakes should be abt. 1/4" thick).
  Cook until well brtowned (4 to 5 min.) before turning. Brown on
  second side, lifting up with spatula after 3 min. to check doneness.
  Keep warm in preheated 400 F. Toaster oven, or reg. oven.
  
  Yield: 16 latkes.