Ingredients
3 tablespoons butter3 tablespoons all-purpose flour3/4 cup 2% milk6 hard-boiled large eggs, chopped1/2 cup chopped fresh asparagus1/2 cup chopped green onions1/3 cup shredded cheddar cheese1 tablespoon minced fresh tarragon1/4 teaspoon salt1/4 teaspoon pepper1-3/4 cups panko bread crumbs3 large eggs, beatenCooking spray
Preparation
In a large saucepan, melt butter over medium heat. Stir in flour until smooth; cook and stir until lightly browned, 1-2 minutes. Gradually whisk in milk; cook and stir until thickened (mixture will be thick). Stir in hard-boiled eggs, asparagus, green onions, cheese, tarragon, salt and pepper. Refrigerate at least 2 hours.
Preheat air fryer to 350°. Shape 1/4 cupfuls of egg mixture into twelve 3-in. long ovals. Place bread crumbs and eggs in separate shallow bowls. Roll logs in crumbs to coat, then dip in egg and roll again in crumbs, patting to help coating adhere.
In batches, place croquettes in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 8-10 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-5 minutes longer.
