Method

1. Place the frozen asparagus in a non-stick pan with the extra virgin olive oil, the crushed garlic clove and a small cup of water. Cook for 5 minutes over high heat, turn off the heat, drain well and leave to cool.
2. Cut off the tips and set them aside. Blend the stalks with an egg and season with salt and pepper.
3. Mix the asparagus purée into the risotto, add the whole tips and shape into about 20 croquettes. Coat each croquette first in breadcrumbs (seasoned with salt, pepper and chopped chives), then in beaten egg and then again in breadcrumbs.
4. Place the croquettes on a baking tray lined with baking paper, brush with seed oil and bake at 200 °C for 20 minutes.
5. Serve with chopped chives and dips of your choice.