ASPARAGUS MATZOH BRIE

1/2 pound medium asparagus
3 tbsp olive oil
1 cup onions, thinly sliced
5 matzoh
6 large eggs
salt and freshly ground black pepper
freshly grated Swiss cheese (optional)

Snap the ends of the asparagus where they break naturally. Peel the spears. Cut the asparagus in 1-inch lengths.

Place the asparagus in a steamer basket or in a pot of simmering water, and steam or cook about 3 minutes until they are just tender and still bright green. Drain the asparagus, if necessary, and refresh under cold running water. Dry well.

Heat 1 tablespoon of the oil (or butter if you're preparing this as a dairy recipe) in a large non-stick skillet over medium-low heat. Cook the onions until golden, about 6 minutes. Remove the onions from the pan and mix in a bowl with the asparagus.

Crumble the matzohs and soak them in a bowl with hot water about 30 seconds. Drain and squeeze out as much water as possible. In a bowl, mix the beaten eggs and matzohs together. Season with salt and pepper. Stir in the onions and asparagus.

Heat the remaining oil (or butter) in the skillet over medium-high heat. Add the matzoh mixture and cook several minutes until the mixture sets on the bottom and around the edges. Cover the skillet with a large plate and, holding the plate and the skillet together, flip them over so the matzoh brie is cooked side up on the plate. Slide it gently back into the pan and cook the second side.

Cook in wedges and serve (with a sprinkling of grated Swiss cheese, if desired, for the dairy version of the recipe.)

Servings: 4-6
Adapted from source: The New York Times Passover Cookbook: More Than 200 Holiday Recipes from Top Chefs and Writers by Linda Amster