Recipe by Miraklegirl
From Chef Anne Rozensweig. A great, spring-inspired Passover side dish.
Top Review by Judy from Hawaii
This was very good, though I had a bit of trouble figuring things out. For example, I wasn't exactly sure how "lightly" dried farfel should look, or what "just juicy" at the end would be. I have a feeling that if I ate this at miraklegirl's house,it might have looked & tasted quite different! However, it was still very tasty. The asparagus was just right, tender/crisp, & the crushed matzoh had a nice rich flavor from the chicken broth.
- 4 tablespoons olive oil or 4 tablespoons 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
Directions See How It's Made
- 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.