Asparagus Matzoh Brei

• 1/2 pound medium asparagus
• 3 tablespoons butter or olive oil
• 1 cup thinly sliced onions
• 5 matzohs
• 6 eggs, beaten
• Salt and freshly ground black pepper
• Freshly grated Swiss cheese (optional)

1. Snap the ends off the asparagus where they break naturally.
2. Peel the spears.
3. Cut the asparagus in one-inch lengths.
4. Place the asparagus in a steamer or in a pot of simmering water and steam or cook about three minutes, until they are just tender and still bright green.
5. Drain the asparagus, if necessary, and refresh under cold running water.
6. Dry them well.
7. Heat a tablespoon of the butter or oil in a large nonstick skillet.
8. Saute the onions over medium-low heat until they are golden, about six minutes.
9. Remove the onions from the pan and mix them with the asparagus.
10. Crumble the matzohs and soak them in a bowl of hot water about 30 seconds.
11. Drain well and squeeze out as much water as possible.
12. Mix the eggs and matzohs together in a bowl.
13. Season with salt and pepper.
14. Stir in the onions and asparagus.
15. Heat the remaining butter or oil in the skillet.
16. Add the matzoh mixture and cook over medium-high heat several minutes, until the mixture sets on the bottom and around the edges.
17. Cover the skillet with a large plate and, holding both plate and skillet together, flip them over so the matzoh brei is cooked side up on the plate.
18. Slide it back into the pan and cook the second side.
19. Cut it in wedges and serve with a sprinkling of grated cheese, if desired.

asparagus, butter, onions, eggs, salt, swiss cheese

Taken from cooking.nytimes.com/recipes/5214 (may not work)