Asparagus matzo brei

This recipe from “The New York Times Passover Cookbook” appeared in the San Jose Mercury News.

Asparagus matzo brei
1/2 pound medium asparagus
3 tablespoons butter or olive oil
1 cup thinly sliced onions
5 matzos
6 large eggs, beaten
Salt and freshly ground black pepper
Freshly grated Swiss cheese (optional)

Snap the ends off the asparagus where they break naturally. Peel the spears. Cut
the asparagus in 1-inch lengths. 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.

Heat 1 tablespoon of the butter or oil in a large non-stick skillet over
medium-low heat. Cook the onions until golden, about 6 minutes. Remove the
onions from the pan and mix in a bowl with the asparagus.

Crumble the matzos 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
matzos together. Season with salt and pepper. Stir in the onions and asparagus.

Heat the remaining 2 tablespoons butter or oil in the skillet over medium-high
heat. Add the matzo 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 matzo brei is
cooked 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.
Serves 4.


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