From Chef Anne Rozensweig. A great, spring-inspired Passover side dish.
My Private Note
Units: US | Metric
- 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
- 1Heat 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.
- 2Add the white parts of the scallions and cook for 5 minutes.
- 3Add the green parts of the scallions to the mixture, remove from heat, and set aside to cool.
- 4Bring a small pot of water to boil, and add 1 tablespoon coarse salt.
- 5When it returns to a boil, add the asparagus and blanch for 1 minute.
- 6Drain and refresh in ice water.
- 7When asparagus is cool, drain and add to onion mixture.
- 8Mix the eggs with the farfel in a large skillet, and cook over medium heat, stirring often, to lightly toast and dry out the farfel.
- 9Stir in the vegetables and half the stock.
- 10Continue to stir until the liquid is absorbed.
- 11Add the remaining stock and cook until just juicy.
- 12Season to taste with salt and pepper.
- 13Serve immediately.
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Nutritional Facts for Asparagus and Caramelized Onion Matzoh Farfel
Serving Size: 1 (220 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 178.0
- Calories from Fat 82
- Total Fat 9.2 g
- Saturated Fat 1.6 g
- Cholesterol 64.8 mg
- Sodium 230.7 mg
- Total Carbohydrate 18.1 g
- Dietary Fiber 3.1 g
- Sugars 3.1 g
- Protein 7.2 g