Turmeric-Spiced Pea & Leek Fritters

Toss the asparagus on a baking sheet with 1 tablespoon olive oil, salt, pepper, and half the lemon zest. Place in the oven to roast for 12-15 minutes.

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the leek and cook, tossing, 5-6 minutes, until soft and slightly caramelized. Add the peas to the pan and toss to warm through, 1-2 minutes. Add the garlic and turmeric to the pan and cook for 30 seconds, until fragrant. Transfer mixture to a medium bowl.

Add the flour and 3 tablespoons sour cream to the pea and leek mixture. Using a fork or potato masher, thoroughly mash until mostly smooth. Taste and season with salt and pepper

Place the panko and a pinch of salt in a small bowl. Form the pea and leek mixture into 1½ inch balls and roll in the panko. Flatten into patties and set aside.

In the same pan you cooked the leek in, heat 1 tablespoon olive oil over medium heat. Working in batches, add the pea and leek patties to the pan and cook 2-3 minutes per side, until golden brown. Set aside on a baking sheet in the oven to keep warm while you cook the remaining patties.