Asparagus And Caramelized Onion Matzoh Farfel

Description

From chef anne rozensweig. A great, spring-inspired passover side dish.

Ingredients

• Olive Oil
• Spanish Onion
• Scallions
• Coarse Salt
• Fresh Ground Black Pepper
• Asparagus
• Eggs
• Farfel
• Hot Chicken Stock

Instructions

1. Heat the oil or chicken fat in a large skillet over medium heat
2. Add onion, lower heat and cook approximately 15 minutes, stirring frequently, until caramelized
3. Add the white parts of the scallions and cook for 5 minutes
4. Add the green parts of the scallions to the mixture, remove from heat, and set aside to cool
5. Bring a small pot of water to boil, and add 1 tablespoon coarse salt
6. When it returns to a boil, add the asparagus and blanch for 1 minute
7. Drain and refresh in ice water
8. When asparagus is cool, drain and add to onion mixture
9. 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
10. Stir in the vegetables and half the stock
11. Continue to stir until the liquid is absorbed
12. Add the remaining stock and cook until just juicy
13. Season to taste with salt and pepper
14. Serve immediately