Asparagus And Caramelized Onion Matzoh Farfel

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 4 tablespoons olive oil or 4 tablespoons chicken fat
• 1 large spanish onion, diced
• 2 bunches scallions, 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

Recipe

• 1 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.
• 2 add the parts of the scallions and cook for 5 minutes.
• 3 add the green parts of the scallions to the mixture, remove from heat, and set aside to cool.
• 4 bring a small pot of water to boil, and add 1 tablespoon coarse salt.
• 5 when it returns to a boil, add the asparagus and blanch for 1 minute.
• 6 drain and refresh in ice water.
• 7 when asparagus is cool, drain and add to onion mixture.
• 8 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.
• 9 stir in the vegetables and half the stock.
• 10 continue to stir until the liquid is absorbed.
• 11 add the remaining stock and cook until just juicy.
• 12 season to taste with salt and pepper.
• 13 serve immediately.