Ingredients for Asparagus And Caramelized Onion Matzoh Farfel
- 2 tablespoons olive oil
- 1 large Spanish onion, thinly sliced
- 1 bunch scallions, thinly sliced (white and light green parts separated from dark green)
- 1 tablespoon coarse salt (for asparagus water), plus more to taste
- Freshly ground black pepper, to taste
- 1 lb asparagus, trimmed
- 4 large eggs, lightly beaten
- 1 (10 ounce) box matzoh farfel
- 1 1/2 cups hot chicken stock
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How to Make Asparagus And Caramelized Onion Matzoh Farfel
- Heat the olive oil or chicken fat in a large skillet over medium heat.
- Add the thinly sliced onion, reduce heat to medium-low, and cook for approximately 15 minutes, stirring frequently, until caramelized and deeply golden brown.
- Add the white and light green parts of the scallions and cook for 5 minutes, stirring occasionally.
- Stir in the chopped dark green parts of the scallions, remove from heat, and set aside to cool slightly.
- Bring a small pot of salted water to a boil (add 1 tablespoon of coarse salt to the water).
- Add the trimmed asparagus and blanch for 1 minute, until bright green and crisp-tender.
- Immediately transfer the asparagus to a bowl of ice water to stop the cooking process and retain its vibrant color. Once cool, drain thoroughly.
- Add the blanched asparagus to the caramelized onion mixture.
- In a separate large skillet, whisk together the lightly beaten eggs and matzoh farfel.
- Cook over medium heat, stirring constantly, until the farfel is lightly toasted and dry, about 5-7 minutes.
- Stir in the asparagus and onion mixture and half of the chicken or vegetable stock.
- Continue to stir until the liquid is absorbed. Add the remaining stock and cook until the farfel is just juicy, about 2-3 minutes.
- Season generously with salt and pepper to taste.
- Serve immediately as a delicious Passover side dish.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
12g
Fat
8g
Carbs
6g
