Asparagus Latkes

Ingredients

 * 1 	lbs  	Slender fresh asparagus
 * 1 	small 	Carrot, peeled, ends trim'd.
 * 2 ea Eggs (1 yolk-2 whites)
 * 1/4 	tsp 	Ea. nutmeg, allspice, salt &
 * Pepper, marjoram.
 * 1 	tsp 	Olive oil
 * 1 	tbsp 	Minced parsley
 * 1 1/2 	tsp 	Minced garlic
 * 1/4 	cup 	Minced onion
 * 1/4 	cup 	Mashed unsalted dry curd
 * Cottage or ricotta cheese.
 * 1/2 	cup 	Matzo meal (about)
 * 1/8 	tsp 	Cream tartar
 * 2 	tbsp 	Italian olive oil (about)

Directions
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 ½" rounds and fine-chop in food processor. Combine with asparagus. 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. ¼" thick).<BR> Cook until well brtowned (4 to 5 min).<BR> Before turning.<BR> Brown on second side, lifting up with spatula after 3 min. to check doneness.<BR> Keep warm in preheated 400°F.<BR> Toaster oven, or reg.