1. Break off butt ends of asparagus.
  2. Fine-chop by hand, or with food processor fitted with steel blade.
  3. Scrape into bowl.
  4. Fine-grate carrots by hand, or cut into ½" rounds and fine-chop in food processor.
  5. Combine with asparagus.
  6. Bowl, combine 1 egg yolk with seasonings, oil and parsley.
  7. Stir in garlic, onion and cottage cheese or ricotta (stir it up first).
  8. Combine asparagus mixture with batter.
  9. Add matzoh meal, a tablespoon at a time, stirring after each addition.
  10. Beat egg whites on high speed of electric mixer until foamy.
  11. Add cream of tartar and continue beating until stiff but not dry.
  12. Fold into pancakes.
  13. Cook the latkes in batches, 4 at a time, or use 2 large nonstick skillets, dividing oil.
  14. When oil is hot, over med.
  15. High heat, ladle a heaping tablespoon of batter for each pancake into the skillet, spreading to 3 inch diameter (pancakes should be about ¼" thick).
  16. Cook until well browned (4 to 5 minutes) before turning.
  17. Brown on second side, lifting up with spatula after 3 minutes to check doneness.
  18. Keep warm in preheated 400 °F toaster oven, or reg.
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