Instructions: Trim asparagus & cut spears into 1/4" pieces. Steam till tender. Set aside to cool.

Saute scallions in oil until soft & stir in basil. Set aside.

Preheat oven to 250F.

Place almonds on a baking sheet & toast until lightly browned. Grind to a fine meal in a food processor.

In a mixing bowl, combine almond meal, breadcrumbs, salt, rice & stir in the stock. Add steamed asparagus & scallion mixture. Mix well.

Heat a lightly oiled griddle over medium-high heat. Drop by spoonfuls onto the preheated surface & spread to form patties. Cook until brown on each side. Serve hot, stuffed into pita breads with slices of tomatoes & sprouts.

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