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Asparagus with Lemon Matzah Crumble Recipe

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This recipe for Asparagus with Lemon Matzah Crumble is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Asparagus:
4 lbs asparagus
4 tbsp melted pareve margarine
4 tsp fresh lemon juice

Matzah Crumble:
4 tbsp pareve margarine
3 tbsp vegetable oil
3 garlic cloves, crushed
2 tbsp fresh lemon juice
4 green onions, finely chopped
2 cups matzah meal
½ tsp salt
Directions:
Directions:
To cook asparagus:

1. Cut off the woody stems of asparagus, leaving spears about 6 inches long.

2. If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip (thin spears do not need peeling).

3. Separate into bundles of 6-8 spears each with tips pointing in the same direction. In a large skillet, bring 1-inch salted water to a boil. Add asparagus and cook until tender, 3 to 6 minutes after water comes to a boil. Timing depends on size and age of spears.

4. Remove bundles, cut string, and run asparagus until cold water to stop the cooking. Blot with paper towels (asparagus may be refrigerated overnight wrapped in paper towels. Bring to room temperature before reheating).

To make crumble:

1. In a large microwave-safe owl, heat margarine and oil on high one minute or until margarine is melted. Stir in garlic, lemon juice, green onions, matzah meal, and salt.

2. Microwave, uncovered, on high 6-8 minutes, stirring every 3 minutes until dry and crisp.

*Before serving, arrange cooked asparagus on microwave-safe platter. Sprinkle with salt. Cover with waxed paper and microwave on high 2-4 minutes or until heated through. Heat margarine and lemon juice until melted. Drizzle over asparagus. Sprinkle crumbles across the center.

 

 

 

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