Veg.: Asparagus w/Lemon-Matzo Crumble - pareve

Posted by : Lita Lotzkar

Bread crumbs may be substituted for matzo meal at other times of the year,
but after you taste this crumbly topping, you may not want to make any
substitutions.

Asparagus

      4 pounds asparagus
      4 tablespoons melted pareve margarine
      4 teaspoons fresh lemon juice

Matzo Crumble

      4 tablespoons pareve margarine
      3 tablespoons vegetable oil
      3 garlic cloves, crushed
      2 tablespoons fresh lemon juice
      4 green onions, finely chopped
      2 cups matzo meal
      1/2 teaspoon salt

To cook asparagus: Cut off the woody stems of asparagus, leaving spears
about 6-inches long. If stalks are thick, peel with a vegetable peeler,
pulling from stem end toward tip. (Thin spears do not need peeling.)
Separate into bundles of 6 to 8 spears each with tips pointing in the same
direction. Tie with string.

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. 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: In a large microwave-safe bowl, heat margarine and oil on
HIGH (100 percent) one minute or until margarine is melted. Stir in garlic,
lemon juice, green onions, matzo meal, and salt. Microwave, uncovered, on
HIGH (100 percent) 6 to 8 minutes, stirring every 2 minutes, until dry and
crisp. (Crumble may be refrigerated up to 3 days or frozen up to 2 weeks.
Bring to room temperature.)

Before serving: Arrange cooked asparagus on microwave-safe platter. Sprinkle
with salt. Cover with waxed paper and microwave on HIGH (100 percent) 2 to 4
minutes or until heated through. Heat margarine and lemon juice until
melted. Drizzle over asparagus. Sprinkle crumble across the center.

Makes 10 to 12 servings.

From Marlene Sorosky's Cooking for Holidays and Celebrations (HP Books,
1994) a revised edition of Marlene Sorosky's Year Round Holiday Cookbook.

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