Our fabulous chef, Paige, brought this recipe to a Passover cooking workshop. Enjoy!
Asparagus Matzoh Brei
From the New York Times Passover Cookbook
½ pound medium asparagus
3 tablespoons butter or live oil
1 cup thinly sliced onions
6 eggs, well beaten
salt & fresh ground black pepper
freshly grated Swiss cheese (optional)
1. Snap the ends off the asparagus where they break naturally. Peel the spears. Cut the asparagus in 1-inch lengths.
2. Place the asparagus in a steamer basket or in a pot of simmering water, and steam or cook about 3 minutes until they are just tender and still bright green. Drain the asparagus. If necessary, and refresh under cold running water. Dry well.
3. Heat 1 tablespoon of the butter or oil in a large nonstick skillet over medium-low heat. Cook the onions until golden, about 6 minutes. Remover the onions from the pan and mix in a bowl with the asparagus.
4. Crumble the matzohs and soak them in a bowl of hot water about 30 seconds. Drain well and squeeze out as much water as possible. In a bowl., mix the eggs and matzohs together. Season with salt and pepper. Stir in the onions and asparagus.
5. Heat the remaining 2 tablespoons butter or oil in the skillet over medium high heat. Add the matzoh mixture and cook several minutes until the mixture sets on the bottom and around the edges. Cover the skillet with a large plate and, holding both plate and skillet together, flip them over so the matzoh brei is cook side up on the plate. Slide it back into the pan and cook the second side. Cut it in wedges and serve with a sprinkling of grated cheese, if desired.