Asparagus and Caramelized Onion Matzoh Farfel Recipe #85564
From Chef Anne Rozensweig. A great, spring-inspired Passover side dish.
by Miraklegirl
35 min | 10 min prep
SERVES 8
- 4 tablespoons olive oil or chicken fat
- 1 large Spanish onion, diced
- 2 bunches scallions, white part cut into 1/2 inch pieces, green part into 1 inch pieces coarse salt and freshly ground bl
- coarse salt
- fresh ground black pepper
- 1 bunch asparagus, trimmed, peeled, halved lengthwise, and cut into 1 inch pieces (about 1 pound)
- 2 eggs
- 3 cups farfel (or crushed matzo)
- 2 cups hot chicken stock
- Heat the oil or chicken fat in a large skillet over medium heat; add onion, lower heat and cook approximately 15 minutes, stirring frequently, until caramelized.
- Add the white parts of the scallions and cook for 5 minutes.
- Add the green parts of the scallions to the mixture, remove from heat, and set aside to cool.
- Bring a small pot of water to boil, and add 1 tablespoon coarse salt.
- When it returns to a boil, add the asparagus and blanch for 1 minute.
- Drain and refresh in ice water.
- When asparagus is cool, drain and add to onion mixture.
- Mix the eggs with the farfel in a large skillet, and cook over medium heat, stirring often, to lightly toast and dry out the farfel.
- Stir in the vegetables and half the stock.
- Continue to stir until the liquid is absorbed.
- Add the remaining stock and cook until just juicy.
- Season to taste with salt and pepper.
- Serve immediately.
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5 stars